Lean Buckwheat in a Royal Way Recipe
Very tasty, healthy, flavorful dish of buckwheat, vegetables and mushrooms. It will help to diversify your menu during the Fast.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. To prepare this recipe, we take buckwheat.
  2. The grits are thoroughly washed and dried, then lightly fried in a dry pan. This is an old, “grandmother’s” way to make porridge more crumbly and flavorful.
  3. Cut the onion into cubes and fry in vegetable oil until transparent.
  4. Mushrooms are washed, dried, cut. I cut it big.
  5. Fry the mushrooms with onions until golden brown.
  6. Vegetables are washed, cleaned. Carrots are three or finely chopped, I prefer slicing. Pepper cut into cubes or strips, I have different colors, including green burning.
  7. Put the vegetables to the mushrooms and simmer over medium heat for 5 minutes. To the state of al dente.
  8. Add corn, salt, a mixture of peppers, herbs (dry or fresh). I have frozen parsley. Mix it up.
  9. Evenly pour out the buckwheat, pour boiling water. I do not pour out all the boiling water at once, it may take less, it is better to top up later. Bring to a boil and cook over medium heat for 20 minutes.
  10. When ready, mix the buckwheat with vegetables, serve the dish hot, sprinkled with green onions.
  11. Bon Appetit!
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