Buckwheat porridge with meat and mushrooms.

Ingredients for making buckwheat porridge with meat and mushrooms.

  1. Buckwheat 300 g
  2. Onion 2 pcs.
  3. 1 carrot
  4. Champignons 350 g
  5. Chicken meat 400 g
  6. Olive Oil Iberica 50 ml
  7. Water 850 ml
  • Main Ingredients: Onion, Carrot, Chicken, Mushrooms
  • Serving 10 Servings

Cooking buckwheat porridge with meat and mushrooms:

Fry the washed buckwheat in a hot pan, stirring all the time for about 8-10 minutes.

Finely chop the onion.

Cut the carrots into small cubes.

Separate the meat from the bones and cut into slices.

Chop the champignons.

In a cauldron in olive oil, fry the onions until transparent.

Add carrots and fry for a couple of minutes.

Add meat and fry for 10 minutes.

Add the mushrooms and stir-fry over high heat until all the liquid has evaporated.

Salt and pepper to taste, mix.

Add buckwheat and mix.

Pour in water, cover, bring to a boil. Reduce heat to a minimum and cook porridge for about 1 hour.

Turn off the heat, cover with a towel and insist 15 minutes.

We serve the finished porridge to the table, bon appetit!