Buckwheat Porridge with Cream

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The cream should be over 10% fat. The ratio of water to cream can be varied. Approximately 1 part grain to 1.5 parts liquid. I use less liquid and add either water or cream if necessary. Enjoy your meal!

Ingredients

Buckwheat Groats - 1 cup
Carrot - 1 piece
Onion - 1 piece
Garlic - 1 clove
Water - ½ cup
Cream - 0.7 cups
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Rinse the buckwheat and pour boiling water over it for 5–10 minutes. Drain the water.

Step 2

In a deep skillet, heat the vegetable oil (50 ml) and sauté the finely chopped garlic. Add the finely chopped onion and grated carrot, and fry until golden brown.

Step 3

Add the buckwheat to the skillet with the vegetables and sauté for five minutes, stirring constantly.

Step 4

Combine boiling water and cream, season with salt to taste, and pour over the buckwheat. Once it comes to a boil, add pepper and other spices if desired. Reduce the heat to low, stirring occasionally.