Buckwheat Porridge with Spinach and Chili Pepper
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Buckwheat porridge with spinach and chili pepper
Ingredients
- Buckwheat Groats - 1 cup
- Spinach - 3.5 oz
- Cilantro - ½ bunch
- Mild Chili Spice - 1 piece
- Lemon - ¼ piece
- Salt - ½ teaspoon
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
To prepare this side dish, take: buckwheat, fresh spinach, cilantro, lemon, chili pepper, salt, and pepper.
Step 2
Rinse the buckwheat until the water runs clear. Then, pour in purified water at a ratio of 1 cup of buckwheat to 1.5 cups of water, add salt, and place on low heat. Cook for approximately 15–20 minutes until the liquid evaporates.
Step 3
Zest a quarter of the lemon and squeeze out 1 teaspoon of juice.
Step 4
Remove the seeds from the chili pepper and slice it into strips. Be careful when handling the hot pepper and avoid touching your eyes afterward.
Step 5
Wash the spinach, dry it with paper towels, and tear it by hand. Heat a skillet, add olive oil and chili pepper. Sauté for 1 minute.
Step 6
Then add the spinach to the skillet.
Step 7
As soon as the spinach starts to wilt, add the lemon zest and juice. Sauté for 1 minute and remove from heat.
Step 8
Chop the cilantro finely with a knife.
Step 9
Add the sautéed spinach and chopped cilantro to the buckwheat porridge. Mix well and let it sit for a while.
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