Buckwheat Porridge with Squid
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Squid - 10.6 oz
- Onion - 1 head
- Carrot - 1 piece
- Vegetable Oil - 1 fl oz
- Butter - 1.8 oz
- Meyer Lemon Juice - 1 fl oz
- Cilantro - 1 bunch
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the buckwheat groats, toast them in a dry skillet, pour in 2.5 cups of hot water, bring to a boil, and cook on low heat until the groats absorb the water.
Step 2
Wrap the pot with the porridge in a towel and place it in a warm place for 20 minutes.
Step 3
Rinse the squid, cut into thin strips, drop into boiling salted water, and cook for 1 minute, then drain in a colander.
Step 4
Peel, wash, and slice the onion into half rings.
Step 5
Peel, wash, and grate the carrot on a coarse grater.
Step 6
Mix the onion and carrot, sauté in heated vegetable oil, add the squid, and cook while stirring for 2 minutes.
Step 7
Season the contents of the skillet with salt, pepper, and drizzle with lemon juice.
Step 8
Wash, dry, and finely chop the cilantro.
Step 9
Mix the cooked porridge with the sautéed vegetables and squid, season with butter, serve on plates, and sprinkle with cilantro.
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