Ingredients for making buckwheat porridge with meat and mushrooms.
- Buckwheat 300 g
- Onion 2 pcs.
- 1 carrot
- Champignons 350 g
- Chicken meat 400 g
- Olive Oil Iberica 50 ml
- 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!