Buckwheat with gizzards in a multicooker
Description
The recipe won't take much time. This simple recipe for buckwheat with chicken gizzards in a multicooker is so clear and straightforward that the most difficult part is preparing the ingredients. Everything else the smart appliance will do on its own! To prepare buckwheat with gizzards in a multicooker, follow these steps: 1. Clean the gizzards thoroughly, wash, and cut into pieces—of course, you can cook them whole, but that will take much longer. Soak the cleaned and sliced gizzards in cold water for 15–20 minutes, then rinse again and dry. 2. Peel and chop the onion into half-rings and the carrot into thin strips (or grate). 3. Turn on the multicooker and select the "Baking" mode. 4. Pour sunflower oil into the multicooker bowl and add butter. Why both? Vegetables and meat prefer vegetable oil, while buckwheat tastes better with butter. Also, these oils have different smoke points, so nothing will burn, and the dish will turn out aromatic and delicious. 5. Add the gizzards to the bowl and fry for 15–20 minutes. Then add the onion, carrot, dried bell pepper, and celery. Mix well and cook for another 5 minutes, stirring occasionally if needed. 6. Add the rinsed buckwheat, mix, and pour in water. Add salt and a bay leaf. Select the "Buckwheat" program and wait—about 45–50 minutes, or until the multicooker switches off automatically. 7. A few minutes before cooking ends, remove and discard the bay leaf, then add your preferred spices. Serve the dish hot, sprinkled with finely chopped fresh herbs. A great addition is a sour cream-garlic sauce. Serve hot.