Buckwheat Porridge with Greens
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Chicken Broth - 2½ cups
- Spinach - 1.8 oz
- Sorrel - 1.8 oz
- Dill - 1.8 oz
- Butter - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, toast it in a dry skillet, and pour in the broth.
Step 2
Bring to a boil, reduce the heat, and cook for another 5–7 minutes.
Step 3
Transfer the porridge to a cast-iron or ceramic pot, place it in a preheated oven, and cook for 40–50 minutes.
Step 4
Sort the spinach and sorrel, rinse them, chop them, place them in a deep skillet with melted butter, and sauté over low heat for 4–5 minutes.
Step 5
Wash the dill and chop it finely.
Step 6
Mix the porridge with the spinach and sorrel, season with salt and pepper, and sprinkle with dill.
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