Buckwheat porridge with meat

Description

The recipe won't take much time. You can prepare the porridge in advance and store it in the refrigerator. The dish resembles pilaf, only it's based on buckwheat instead of rice. You can use different types of meat, such as chicken, beef, or pork. Serve the dish hot.

Instructions

1. 1

   Step 1

   Wash the meat and cut it into pieces about 2x2 centimeters, rinse the grain and drain the water.

2. 2

   Step 2

   Peel the vegetables, chop the onion into small cubes, and grate the carrot on a coarse grater.

3. 3

   Step 3

   Heat a skillet with sunflower oil, add the prepared meat, sear until a golden crust forms, then transfer to a pot.

4. 4

   Step 4

   Clean and wash the mushrooms, then cut them into small pieces or slices. Fry them in the same pan used for the meat, then transfer them to the pot with the meat.

5. 5

   Step 5

   Sauté the onion with the carrot and transfer them to a pot with the remaining ingredients, mix well.

6. 6

   Step 6

   Put the washed buckwheat into a saucepan and add salt and pepper to taste. Pour in hot water (using a ratio of 1 cup buckwheat to 2 cups water).

7. 7

   Step 7

   Cover the pot with a lid and place it in a preheated oven at 175 degrees for 40 minutes.

8. 8

   Step 8

   Check the porridge and meat for doneness, then serve the dish hot.