BUCKWHEAT PORRIDGE (70 G) WITH MUSHROOMS (50 G) AND STEWED CABBAGE (150 G)

RatingDifficultyBeginner
Yields1 Serving
Cook Time20 minsTotal Time20 mins
 25 g Buckwheat
 100 g White cabbage
 70 g Mushrooms
 70 g Carrot
 20 g Onion
 10 g Fresh herbs(parsley, dill or cilantro)
 Sea salttaste
 Peppertaste
 1 tsp Olive oil
 10 g Hard cheese
1

Boil buckwheat until ready in the ratio of water 1: 1.5 for 15 Minutes after boiling water.

2

Preheat the pan, pre-chop cabbage, onions, mushrooms, grate carrots, add herbs, spices to taste, simmer in your own juice for 5 - 10 Minutes;

3

Add everything to buckwheat, mix by sprinkling with a small amount of olive oil. Serve, after rubbing hard cheese on buckwheat.

Ingredients

 25 g Buckwheat
 100 g White cabbage
 70 g Mushrooms
 70 g Carrot
 20 g Onion
 10 g Fresh herbs(parsley, dill or cilantro)
 Sea salttaste
 Peppertaste
 1 tsp Olive oil
 10 g Hard cheese

Directions

1

Boil buckwheat until ready in the ratio of water 1: 1.5 for 15 Minutes after boiling water.

2

Preheat the pan, pre-chop cabbage, onions, mushrooms, grate carrots, add herbs, spices to taste, simmer in your own juice for 5 - 10 Minutes;

3

Add everything to buckwheat, mix by sprinkling with a small amount of olive oil. Serve, after rubbing hard cheese on buckwheat.

BUCKWHEAT PORRIDGE (70 G) WITH MUSHROOMS (50 G) AND STEWED CABBAGE (150 G)

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