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.
Bon Appetit!
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