Buckwheat with Celery and Pistachios

Ingredients

• Buckwheat Groats 5 oz
• Water 15 fl oz
• Onion ½ heads
• Celery stalk 5 oz
• Vegetable Oil 0 fl oz
• Pistachios 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Bring water to a boil in a pot and add salt.

Step 3

Add the grains to the water. Bring to a boil, then reduce the heat to medium.

Step 4

Cook the buckwheat covered for 15–20 minutes (the water should evaporate and the grains should become soft). Turn off the heat and let the buckwheat sit covered for another 20 minutes to cool.

Step 5

Dice the onion and celery into small cubes.

Step 6

Sauté the onion in vegetable oil until golden brown.

Step 7

Add the celery to the onion and sauté quickly for 5–7 minutes, until it remains slightly crisp.

Step 8

Add celery, onion, and a piece of cold butter to the porridge, and mix well.

Step 9

Add peeled crushed pistachios.

Step 10

Serve hot.