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Lean porridge


Lean Porridge Ingredients

  1. Roasted buckwheat 200 grams
  2. Purified water 400 milliliters
  3. Fresh champignon mushrooms 200 grams
  4. Medium Carrot 2 pieces
  5. Onions medium size 2 pieces
  6. Vegetable oil for frying vegetables
  • Main ingredients: Onions, Carrots, Mushrooms, Buckwheat
  • Serving 8 servings
  • World Cuisine

Inventory:

Kitchen paper towel, Saucepan, Strainer, Cooker, Lid, Tablespoon, Cloth towel, Knife, Cutting board, Plate, Bowl, Kitchen paper towel, Frying pan, Serving dish

Cooking lean porridge:

Step 1: prepare buckwheat porridge.

We put buckwheat on a paper towel and evenly distribute the ingredient over its entire surface. Manually sort out the croup and set aside foreign objects that may be in the croup. After - pour buckwheat into the pan and pour running water into the same container. Then carefully drain the liquid and repeat this several times in order to rinse the buckwheat groats well. After that, pour water and cereal from the container into a sieve and let the water drain. We transfer pure buckwheat from a sieve to a free pan and fill it with water at room temperature. Attention: it is important to observe the proportions of buckwheat and water. They must match 1 to 2, that is, for 200 grams of buckwheat you need to take 400 milliliters of water. We put the capacity on a big fire. When the liquid with buckwheat in a pan boils, make the fire less than average and add salt to taste. Using a tablespoon, mix all the ingredients. Then cover the container tightly and cook porridge until the amount of water is halved. In time it will take about 15 minutes. Then reduce the heat to a minimum and cook the buckwheat porridge 5-7 minutes. During this time, all the liquid should evaporate. Then - turn off the burner, and wrap the pan with buckwheat porridge with a cloth towel for 20-25 minutes so that she can be well reproached. Attention: since we will add vegetable dressing to buckwheat porridge, which is cooked in vegetable oil, therefore, we do not add butter to the finished porridge, especially since we are preparing a lean dish.

Step 2: prepare the onion.

Using a kitchen knife, peel the onion from the husk. Then we wash the vegetable under running water and put it on a cutting board. Using the same sharp inventory, we cut the ingredient into two halves, and then cut each part lengthwise into several parts and only after - cross it into small strips the size of no more than 5 millimeters. Shredded ingredient is transferred to a free plate. Attention: according to your desire, onions can be cut into half rings or squares.

Step 3: prepare the carrots.

Using a knife, peel the carrots and rinse them under warm running water. Then, using a coarse grater, we rub the vegetable ingredient on a cutting board. After - shredded carrots are transferred to a plate. Attention: the root crop can also be cut into small pieces at your request. To do this, put the carrots on a cutting board and cut it with a kitchen knife along into thin strips, and then across into small cubes.

Step 4: prepare the mushrooms.

We wash the mushrooms well under warm running water, put them on a paper towel and dry them slightly. After - we shift the ingredient to a cutting board and, using a kitchen knife, cut it into small pieces. Shred ground champignons in a clean plate.

Step 5: prepare the dressing for porridge.

Pour a little vegetable oil into the pan and put the container on medium heat. When the oil warms up well, make a fire below the average and transfer the chopped onion into this container. Using a tablespoon or wooden spatula, stirring the ingredient, lightly fry it for 4-6 minutes. Then we transfer the chopped carrots to the same container, and mix well the two vegetable ingredients with each other, simmer them for another 5 minutesuntil the carrots and onions are clear and slightly soft. Then we shift the crushed mushrooms into a pan for vegetables, and constantly mixing all the ingredients with each other, fry them until slightly golden. Attention: it is important not to overcook the vegetable dressing, otherwise the dish will have a different taste. Then turn off the burner, and cover the pan with the vegetable dressing so that the vegetables are a little infused.

Step 6: dressing lean porridge.

In a slightly cooled buckwheat porridge, shift the vegetable dressing. Using a tablespoon, gently mix all the ingredients with each other until a homogeneous mass is formed. And then cover the finished lean porridge for a few more minutes with a lid so that the buckwheat is saturated with the aroma of vegetable dressing.

Step 7: serve lean porridge.

Transfer the slightly cooled porridge to the dish and serve. Very tasty, our dish will be combined with a salad of fresh vegetables: tomatoes, cucumbers with parsley and dill, seasoned with sunflower oil or pickles and tomatoes. Good appetite!

Recipe Tips:

- - You can prepare a dressing for buckwheat porridge from any mushrooms.

- - For cooking lean porridge, you can use any spices and seasonings to your taste.

- - Cooking buckwheat porridge is best in a cast-iron cauldron with a cast-iron lid.

- - For frying vegetables, you can use both refined and unrefined vegetable oil, both sunflower and olive.