Buckwheat with mushrooms, carrots and onions

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make buckwheat with mushrooms, carrots and onions in a frying pan? Prepare all the necessary ingredients. Instead of sunflower oil, you can take any vegetable oil, as long as it is refined.

2. STEP 2

   

   Wash the previously peeled onion and cut into cubes.

3. STEP 3

   

   Peel the carrots, pre-washed in running water with a brush, cut into circles, and then cut each circle into 4 parts. You can choose the cutting shape as desired, but it should not be small so that the vegetables retain their shape, feel good and are visible in the finished dish.

4. STEP 4

   

   Wash the champignons and dry them. Cut the mushrooms into large pieces. If you use fresh wild mushrooms, they must first be boiled in salted water. There is no need to boil the champignons.

5. STEP 5

   

   Heat vegetable oil in a frying pan. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe. Fry the prepared onions over medium heat for 2-3 minutes. Stir the onion occasionally to ensure it cooks evenly and doesn't burn.

6. STEP 6

   

   Add chopped carrots to the pan with the onions and stir. Fry the vegetables while stirring until half cooked. They should not be completely soft, but not hard either. The vegetables will reach full readiness with further cooking.

7. STEP 7

   

   Separately, fry the mushrooms in vegetable oil. At the same time, do not fry them too much, but only lightly brown them over medium heat.

8. STEP 8

   

   Place the prepared vegetables in the pan with the mushrooms and stir. Cover the pan with a lid and simmer the vegetables and mushrooms for about 5 minutes, stirring.

9. STEP 9

   

   If necessary, remove buckwheat from debris and rinse in cold water. Drain the water. Read more about the intricacies of choosing buckwheat in a separate article, link at the end of the recipe.

10. STEP 10

    

    Place buckwheat on top of the vegetables and mushrooms, distributing it evenly over the entire surface.

11. STEP 11

    

    Fill the contents of the pan with water and turn up the heat. For each unit of volume of buckwheat you need to take twice as much water. This ratio should be observed not by eye, but precisely. This is one of the conditions for obtaining real crumbly porridge.

12. STEP 12

    

    Bring buckwheat to a boil over high heat, add salt and immediately reduce heat to medium. Cover the pan with a tight lid. Buckwheat should boil calmly and moderately. Another important condition. Having covered the cereal and filled it with water, there is no need to touch or stir it. It is not advisable to open the lid slightly so as not to release steam and heat, due to which the porridge is cooked. It is very convenient in this case to use a glass lid so that the cooking process can be seen.

13. STEP 13

    

    When most of the water has been absorbed, reduce the heat. Over low heat, the water should completely boil away not only from the surface, but also from the bottom of the dish. Here you can open the lid and carefully spread the porridge with a spoon. If there is no liquid at the bottom, then the dish is ready. The porridge should become soft and crumbly.

14. STEP 14

    

    Remove the pan from the heat and let it sit covered for about 5-7 minutes. This time is enough for the porridge to mature and its taste to fully develop. After cooking, you should not keep buckwheat on the stove for a long time. The grains may crack and lose their shape. The porridge will simply rot, lose its taste, and the special buckwheat aroma will fade and weaken.

15. STEP 15

    

    When the porridge has steamed, stir it. Serve hot buckwheat as a separate dish or as a side dish. Bon appetit!

Comments on the recipe

Alisa

11.08.2023

4.6

Delicious baked buckwheat with mushrooms in pots in the oven.

Hope

11.08.2023

5

Yummy! The buckwheat boiled and became crumbly! Grain to grain! The rich taste and aroma are preserved! Now this is the only way I cook buckwheat porridge! I used 3 portioned bags of 80 g each. I reduced the oil slightly, which gave me only 130 calories per 100 grams. I prepared it strictly according to the recipe. Thank you so much for an amazing simple recipe!

Alexander Svirin

11.08.2023

4.7

The best recipe for this dish, very well prepared! True, I fry the onions, then put carrots in the same frying pan, and then mushrooms there too.

Veronica

11.08.2023

4.9

The other day I saw Nadezhda’s delicious photo review, and I also wanted to cook this buckwheat with carrots, onions and mushrooms. Only I cooked it in a slow cooker. I fried mushrooms, carrots and onions on the “Fry” mode, and then added buckwheat, added water and put everything on the “Rice/cereals” mode for 30 minutes. I also added bay leaves and peppercorns. The porridge turned out great! Fragrant, crumbly, carrots , onions and gibs complemented the dish very well! Julia, thank you so much for such a simple and quick recipe! Here is my buckwheat porridge)))