Buckwheat Porridge with Vegetables
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Buckwheat Groats - 1 cup
- Onion - 1 head
- Carrot - 1 piece
- Eggplants - 2 pieces
- Dill - 1.8 oz
- Parsley - 1.8 oz
- Vegetable Oil - 1 fl oz
- Butter - 2.6 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, pour in 2.5 cups of water, bring to a boil, and cook on low heat until the water is completely absorbed.
Step 2
Transfer the porridge to a clay pot, place it in a preheated oven, and bake until fully cooked.
Step 3
Peel, wash, and chop the onion.
Step 4
Peel, wash, and grate the carrot on a coarse grater.
Step 5
Wash the eggplants and cut them into small cubes.
Step 6
Mix the carrot with the onion and sauté in vegetable oil, add the eggplants, and fry, stirring, until cooked.
Step 7
Combine the vegetable mixture with the porridge, season with salt and pepper, add the butter, and cook, stirring, for another 2–3 minutes.
Step 8
Before serving, garnish the finished dish with finely chopped parsley and dill.
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