Buckwheat porridge with mushrooms and vegetables, stewed with them in one pan. Very hearty and tasty dish. It is done very simply, but with excellent taste and result. An ideal couple to it-of course meat. I cooked a ham on ketsi pieces, marinated in spices and stewed in its own juice.
To prepare the porridge, we need a saucepan or frying pan with high edges. In a saucepan poured oil, warmed it and put finely chopped garlic. A minute later, put the onion in half rings. Gilded it and put the mushrooms, cut plates, such "mushrooms". Quite a bit fried for a minute and added carrots, grated on a medium grater
Then put 5 minutes under the lid and put small cubes of zucchini. Mixed pepper and pepper Cayenne. You can pepper any pepper and if there are children, then do not pepper at all.
On top of the vegetables in an even layer put buckwheat. Poured salted water to taste in the ratio: 1 Cup of buckwheat to two cups of water. Brought to a boil, turned down the heat to a minimum, covered with a lid and cooked for 15 minutes.
After 15 minutes, stir the porridge thoroughly, again covered with a lid and then another 5-7 minutes. The water is completely absorbed. The porridge was crumbly and very fragrant.
This porridge is already an independent dish.
But I will prepare for porridge stewed pork (ham) pieces, marinated in spices on ketsy. Ketsa is a Georgian frying pan made of red clay or stone, which can be put in the oven and in the oven. If there is no such pan, the pork can be made in any other pottery.