Buckwheat Porridge with Bell Peppers, Tomatoes, and Celery
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 2 cups
- Orange Bell Peppers - 4 pieces
- Onion - 1 head
- Carrot - 1 piece
- Tomatoes - 2 pieces
- Celery salt - 1 piece
- Butter - 1.8 oz
- Vegetable Oil - 1 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, pour in 3.5 cups of water, bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes.
Step 2
Transfer the porridge to a clay pot and place it in a preheated oven for 15–20 minutes.
Step 3
Wash the bell peppers, remove the stems and seeds, and cut them into strips.
Step 4
Peel the onion, wash it, and cut it into half-rings.
Step 5
Wash the tomatoes, pour boiling water over them, cool in cold water, peel, and cut into small cubes.
Step 6
Peel the celery root, wash it, and cut it into thin strips.
Step 7
Peel the carrot, wash it, and grate it on a coarse grater.
Step 8
Place the onion, bell pepper, carrot, and celery in a pan with heated vegetable oil, sauté for 4–5 minutes, add the tomatoes, and cook for another 2 minutes.
Step 9
Season the vegetable mixture with salt and pepper.
Step 10
Mix the cooked porridge with butter and combine it with the sautéed vegetables.
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