Buckwheat Porridge with Mushrooms and Onions

Recipe from Lily Moore

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Buckwheat Porridge with Mushrooms and Onions

Cooking time: 40 min

Servings 3

Take your taste buds on a flavorful journey with this veggie-packed buckwheat porridge. This easy-to-prepare dish is packed with nourishing vegetables and protein-rich grains, making it a perfect meal for breakfast, lunch, or dinner. Serve this porridge with your choice of toppings – perhaps some fresh herbs, diced tomatoes, a drizzle of oil or a sprinkle of cheese.

Buckwheat

1 cup
Water

2 cups
Mushrooms (fresh, boiled)

7,1 oz.
Carrot

2,8 oz.
Onion

4,2 oz.
Sunflower oil

1,7 oz.
Salt

to taste

Calories

388 kcal
Protein

10 g
Fat

21 g
Carbohydrates

45 g

Peel the onion and cut into small cubes. Peel the carrots and cut into cubes or sticks. Cut the mushrooms into the wedges.
Heat some sunflower oil in a pan and sauté the onion until it's soft and fragrant. Add in the carrots and simmer until they're partially cooked. Stir in the boiled mushrooms and continue cooking until all the liquid has evaporated.
Now rinse the buckwheat. Lightly fry the buckwheat with the rest of the ingredients and add the water. Bring the mixture to a boil, cover with a lid and cook over low heat until the porridge is tender and the water has been absorbed.

Instead of fresh mushrooms, you can take frozen or dried ones. Champignons or porcini mushrooms are suitable for this dish.
Buckwheat can be replaced with any other cereal of your choice. The cooking time in this case may change. Do not forget that some cereals (for example, pearl barley) require pre-soaking.