None of us doubts the special usefulness of buckwheat, moreover, it is one of the most useful cereals, perfectly suitable for dietary nutrition. And hardly anyone of us can be surprised with buckwheat porridge , it's such a usual and frequent dish for our menu. Yes, and cook buckwheat, it would seem, is easy - what's the point of abstruse: we fall asleep in the cauldron, wash it, pour cold water in the right proportion and cook, sometimes stirring. And it's even easier: pour boiling water, leave it under the lid and wait for the water to soak up and get a useful crumbly porridge.
And it is much more delicious to cook buckwheat in an oven in a pot. First, choose a quality pure grain of buckwheat-core. You can, of course, just pour the croup in the pots with water and simmer in a preheated oven for about 30-50 minutes at medium temperature, and then add natural butter, cream or milk - a wonderful breakfast, by the way.
And in order for us to get not just porridge, we need something else.
How to cook buckwheat porridge with meat and mushrooms in the oven?
Ingredients:
- buckwheat groats - 80 g per serving approximately;
- meat chicken or pork, you can, relatively fat - 150 g approximately;
- Fresh mushrooms (white, oyster mushrooms, champignons) - 80-100 g;
- onion - 0.4 pcs. per serving;
- spices dry ground (scented and black pepper, coriander, fennel, cloves, etc.);
- vegetable oil or fat;
- Fresh greens are different;
- garlic.
Preparation
It is more convenient to prepare mushrooms and onions at once for 3-4 servings. Mushrooms are washed and thrown back on a napkin. When the water drains, mushrooms are sliced not too finely, and the peeled onions are quartered with rings. First, lightly fry the onions, then add the mushrooms, fry all together, turning over the spatula, then braising for 15 minutes on low heat.
We put a little onion-mushroom mixture in each serving pot. Add the right amount of meat, cut into small pieces of medium size, convenient for eating. Meat can be pre-cooked a little in a dry frying pan, so that the crust was both juiciness preserved or simply extinguished until half cooked. Add spices and buckwheat. Fill with water or broth ( meat or mushroom), cover with lids (or foil). Tom in the oven at a temperature of about 200 degrees C for an hour. It turns out well in a heated Russian furnace.
Before serving, we cool slightly. On the table we put a saucer with chopped garlic and greens - let each add to himself. This dish - a good option for lunch.