Buckwheat porridge, which is cooked together with stewed vegetables. Useful, with a rich taste, spicy it will please everyone who adheres to a fast diet at this time. From vegetables I took turnips, celery, sweet potatoes, carrots, onions and garlic. It is not essential to take these vegetables for porridge. Everything is interchangeable. Spices are better to take the offered ones. This porridge is as an independent dish, it can also be used as a side dish outside of Fasting or for those who are meat eaters and can not without meat, adding a piece of meat or a cutlet to the porridge. Very tasty and satisfying!
Preparing food for porridge. Vegetables can be taken and replaced. For example: instead of turnips put zucchini, sweet potatoes can not be put at all. You can use your favorite seasonal vegetables. But if you want to get a taste of porridge like mine, then put everything according to the recipe! You will get a delicious, healthy and vitamin buckwheat porridge.
You need to take a suitable pot or saucepan, you can use a high frying pan, where we first fry and then cook the vegetables, and then in it immediately together with the vegetables we will cook buckwheat. I use a high saucepan with a thick bottom. She poured oil. Today I will pour vegetable oil from avocado. Pour any, you favorite: sunflower; olive... this is not a matter of principle. Warm it and spread the garlic cloves, first crushing them with the flat side of a knife. Fry the garlic for a minute, so that it gives its flavor to the oil. You can throw it out. I'll remove it later. I have some more onions to fry. Add the onion finely chopped, fry it for a minute and spread the carrots, cut into small cubes. We wait a minute. Add a celery stalk randomly cut. We'll wait a few more minutes.
Turnip and sweet potato queue. If the skin is thick on these vegetables, then peel it. I didn't clean it. Cut into small cubes and send first turnips, and then sweet potatoes. These vegetables are very quickly prepared. Spread all the spices at once. If the porridge will be eaten by children, then you do not need to put Cayenne pepper (red, black). You can then pepper the finished porridge. I put pepper-ground Cayenne. Mix everything thoroughly, keep all the vegetables on a low heat for a couple of minutes under the lid and spread the buckwheat evenly on them.
Fill the contents of the saucepan with salted water. One glass of buckwheat-350 ml to two glasses of water-700 ml. Bring to a boil, do not mix. Turn down the heat to a minimum, cover with a lid and cook the porridge for 10 minutes until the water is almost completely absorbed. We make holes with the handle of a spoon to the bottom (as for cooking pilaf) and cook the porridge for another 10 minutes until the buckwheat is ready and the liquid is completely absorbed. The vegetables will all be cooked during this time. Then mix the porridge with vegetables and let it rest under the lid on a minimum heat for another 5 minutes.
Porridge is ready!
Beautiful, fragrant and delicious! You can already eat it!