Buckwheat with Hearts “Fragrant” Recipe
I offer you a variant of delicious and fragrant buckwheat porridge. I assure you, you will definitely like porridge! There doesn’t seem to be anything original in the composition, but the taste is wonderful. Try this!
Servings Prep Time
4 5minutes
Cook Time
50minutes
Servings Prep Time
4 5minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Let’s start with the hearts. They need to be cleaned of blood vessels and blood clots by cutting each in half, after rinsing with water. By the way, at this time it is better to start cooking eggs.
  2. Buckwheat groats are well washed in water. You can choose a bad kernel. Then fry in 10-20 grams of butter for 7 minutes. This stage can be skipped, but thanks to the oil, buckwheat porridge will turn out crumbly, tender… And you can’t spoil porridge with butter!
  3. I cook in a slow cooker, but I tried to do it in the oven, it turns out no worse. If you cook in the oven, then put the grits in the cauldron, add the hearts, water and salt. Cover and place in the oven, preheated to 180 degrees, for 40-50 minutes. Be guided by your own. I fry immediately in the bowl of a slow cooker, so I add all the same ingredients, set the “cereals” mode (“buckwheat porridge”, “stewing”), close the lid and forget about buckwheat for 40 minutes.
  4. Peel the onion, wash it and cut it into medium-sized cubes. You can immediately peel 2 cloves of garlic. I strongly advise against excluding garlic from the recipe! It is thanks to him that the porridge will have a delicious aroma and a special taste.
  5. Fry the onion in the remaining butter until golden brown. It’s better on low heat, because the onion needs to be boiled properly, we don’t need burnt onions here!
  6. In the meantime, you can cook scrambled eggs. Peel them and cut them into small cubes.
  7. As soon as the buckwheat is ready, add garlic squeezed through a press or grated to it. Then add the fried onion and sliced eggs. Mix everything, close the lid and let it brew for about 10 minutes. Of course, by this time the mouth will be watering, but be strong, my dear!
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