Lean buckwheat with mushrooms

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Ingredients for cooking lean buckwheat with mushrooms

Buckwheat 1.5 cups
Champignons 300 grams or to taste
Large onions 1 piece
Medium-sized carrot 1 piece
Vegetable oil for frying
Ground black pepper to taste
Salt to taste

Main Ingredients Carrot, Mushroom, Buckwheat
Serving 4 servings

Inventory:

Cooktop, Frying pan, Saucepan with a lid, Kitchen spatula, Knife, Cutting board, Plates, Grater, Kitchen towels, Tablespoon, Serving dish

Cooking lean buckwheat with mushrooms:

Step 1: prepare buckwheat.

First, we need to peel buckwheat. We pour it onto a clean surface and use our hands to sort it out from a quarrel and other foreign inclusions that could have remained from mechanical cleaning. Then we shift the cereal into a deep plate and fill it with running water. Mix the contents several times with a tablespoon or clean hands and wait until small particles come up. After this, pour out the clouded water and again pour clean running water. We repeat this process until the water ultimately becomes clean.

Step 2: boil the grits.

We place the washed buckwheat in a pan and pour 3 cups of clean water. Then put on the burner and turn on the stove to a high level. Add salt and stirring, bring the liquid with buckwheat to a boil. After that, we reduce the temperature of the stove, cover the pan with a lid and boil until fully cooked, without stirring the grits. This process will take you about 20-30 minutes.

Step 3: prepare the carrots.

In the meantime, buckwheat is boiled, we will prepare the remaining ingredients. We carefully wash the carrots under running water and remove the peel with a knife. If you have a special knife for peeling vegetables, then be sure to use it. Then we wash the vegetable again under running water and on a grater with large holes, rub the carrots into chips or grind the component on a cutting board. Cutting with a knife into slices of arbitrary shape. Put the prepared carrots on a plate.

Step 4: chop the onion.

Peel the onion and rinse under cold running water. The colder the bulb, the less watery the eyes when cutting. Then we put it on a cutting board and cut it at will, in a cube, half rings or medium pieces, it does not really matter. Shredded vegetable is placed in a separate plate.

Step 5: prepare the champignons.

Champignons are those mushrooms that are not required to be washed before use. But if nevertheless you decide to do this, then we wash the mushrooms very quickly and then wipe them dry with kitchen towels. So they do not have time to absorb excess moisture. Or we brush the mushrooms and remove the upper film with a knife. The processed ingredient is placed on a cutting board and cut into medium pieces of arbitrary shape. After that we transfer them to a clean container.

Step 6: fry the ingredients.

We turn on the temperature of the stove to an average level, pour a little vegetable oil into the pan and put on a hot burner. Put the chopped onion in the preheated fat and fry for 2 - 3 minutes until softened. Then add the carrots and fry together 1 - 2 minutesstirring occasionally with a kitchen spatula. After that, spread the champignons, sprinkle to taste black pepper, salt and mix all the ingredients together. Cover the pan with a lid and simmer for about 5 to 10 minutes.

Step 7: fry lean buckwheat with mushrooms.

Meanwhile, our buckwheat has already been cooked, so you can put it in a pan for mushrooms and vegetables. Stir the contents with a kitchen spatula and cover with a lid, simmer 3 - 5 minutes.

Step 8: serve lean buckwheat with mushrooms.

Lean buckwheat with mushrooms is served hot and is considered the second course. On ordinary days, it can be supplemented with sour cream or butter, as well as any other sauces. A fragrant and tasty dish for the whole family is ready. Enjoy your meal!