Buckwheat with stew and mushrooms in a slow cooker

Name: Buckwheat with stew and mushrooms in a slow cooker
Total time: 35 min
Yield: 8
Ingredients: 1 cup Buckwheat; 1 Carrot; 1 Bulb onions; 338 g Stew; 100 g Marinated mushrooms; 3 cup Water; to taste Salt

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.

31

1076

Ruby Wilson

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

Servings: 8

1cup

1

1

338g

100g

3cup

to taste

Step-by-step preparation

Cooking time: 35 mins

STEP 1
Wash the buckwheat and add 2 glasses of water. Let it swell overnight.
STEP 2
Buckwheat absorbs all the water very well.
STEP 3
Peel the onions and carrots, grate the carrots, and chop the onion
STEP 4
Place vegetables and stew into the multicooker bowl and add salt. Add 1/3 cup of water.
STEP 5
We set the frying mode and set the time to 15 minutes. Let the multivac run the program.
STEP 6
Then add buckwheat and add the rest of the water. Mix.
STEP 7
We set the frying mode, set the time to 20 minutes. Let the multivac run the program.
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.