Buckwheat with stew and mushrooms in a slow cooker

We prepare your favorite dish quickly and without much hassle! Buckwheat porridge with stew and mushrooms in a slow cooker is an instant breakfast, lunch or dinner for the family. Ideal for a summer cottage, where you can cook food without being distracted from gardening work. In this recipe, I soak buckwheat overnight, just like other long-cooking grains. This has two advantages: cooking time is reduced and more vitamins are retained.
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Elise BrownElise Brown
Author of the recipe
Buckwheat with stew and mushrooms in a slow cooker
Calories
233Kcal
Protein
9gram
Fat
14gram
Carbs
18gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 8

Step-by-step preparation

Cooking timeCooking time: 35 mins
  1. STEP 1

    STEP 1

    Wash the buckwheat and add 2 glasses of water. Let it swell overnight.

  2. STEP 2

    STEP 2

    Buckwheat absorbs all the water very well.

  3. STEP 3

    STEP 3

    Peel the onions and carrots, grate the carrots, and chop the onion

  4. STEP 4

    STEP 4

    Place vegetables and stew into the multicooker bowl and add salt. Add 1/3 cup of water.

  5. STEP 5

    STEP 5

    We set the frying mode and set the time to 15 minutes. Let the multivac run the program.

  6. STEP 6

    STEP 6

    Then add buckwheat and add the rest of the water. Mix.

  7. STEP 7

    STEP 7

    We set the frying mode, set the time to 20 minutes. Let the multivac run the program.

  8. STEP 8

    STEP 8

    Add finely chopped pickled mushrooms to the porridge and mix. Leave on heat for 15 minutes so that the cereal is saturated with the mushroom aroma.