Buckwheat Porridge with Greens
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats 1 cup
- Chicken Broth 2½ cups
- Spinach 0 oz
- Sorrel 0 oz
- Dill 0 oz
- Butter 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Sort the buckwheat, rinse it, toast it in a dry skillet, and pour in the broth.
Step 2
Bring to a boil, reduce the heat, and cook for another 5–7 minutes.
Step 3
Transfer the porridge to a cast-iron or ceramic pot, place it in a preheated oven, and cook for 40–50 minutes.
Step 4
Sort the spinach and sorrel, rinse them, chop them, place them in a deep skillet with melted butter, and sauté over low heat for 4–5 minutes.
Step 5
Wash the dill and chop it finely.
Step 6
Mix the porridge with the spinach and sorrel, season with salt and pepper, and sprinkle with dill.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!