Buckwheat Porridge with Chicken Liver and Prunes
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 2 cups
- Chicken Liver - 14.1 oz
- Pitted Wild Apricots - 2.6 oz
- Onion - 1 head
- Carrot - 1 piece
- Vegetable Oil - 1 fl oz
- Butter - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Soak the prunes in hot water and cut them into strips.
Step 2
Sort the buckwheat, rinse it, and toast it in a dry skillet.
Step 3
Transfer the buckwheat to a heatproof pot, add 3.5 cups of water, bring to a boil, and cook on low heat until the buckwheat absorbs the water.
Step 4
Then add the prunes, stir, and place the pot with the porridge in a preheated oven for 15–20 minutes.
Step 5
Rinse the chicken liver.
Step 6
Peel, wash, and chop the onion and carrot, sauté them in heated vegetable oil, add the liver, season with salt and pepper, and cook, stirring, for 10–15 minutes.
Step 7
Season the cooked porridge with salt, stir in the butter, and mix with the liver, onion, and carrot.
Step 8
Serve with tomato or sour cream sauce.
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