Rich Buckwheat Porridge Recipe
Buckwheat porridge with mushrooms and vegetables, stewed with them in one pan. A very satisfying and delicious dish. This is done very simply, but with excellent taste and result. The perfect match for it is, of course, meat. I cooked ham on pieces of ketsi, marinated in spices and stewed in its own juice.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. To cook porridge, we will need a saucepan or a frying pan with high edges. Pour oil into a saucepan, heat it up and put finely chopped garlic. After a minute, put the onion, cut into half rings. We will gild it and lay out mushrooms, cut into plates, such “mushrooms”. Fried quite a bit for a minute and added carrots, grated on a medium grater
  2. Then simmer for 5 minutes under the lid and put out small cubes of zucchini. Mix the pepper and cayenne pepper. You can pepper it with any pepper, and if there are children, then do not pepper at all.
  3. Put buckwheat on top of the vegetables in an even layer. Pour salted water to taste in the ratio: 1 cup of buckwheat to two glasses of water. Brought to a boil, reduced the heat to a minimum, covered with a lid and cooked for 15 minutes.
  4. After 15 minutes, mix the porridge thoroughly, cover again and cook for another 5-7 minutes. The water is completely absorbed. The porridge turned out to be crumbly and very fragrant.
  5. This porridge is already an independent dish.
  6. But I will prepare stewed pieces of pork (ham) marinated in spices on ketchup for porridge. Ketsa is a Georgian frying pan made of red clay or stone, which can be put in the oven and baked in the oven. If there is no such frying pan, pork can be cooked in any other dish.
  7. To serve.
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