Buckwheat porridge in the oven
Description
Everyone knows how to cook buckwheat—it's served as a side dish with meat, fish, meatballs, cutlets, sausages, as well as with milk, sauce, or added to soups. I love cooking buckwheat in the oven because you don't have to stand by the stove. Plus, the meat cooks together with the buckwheat at the same time. As a result, you get a complete dish ready to serve.
Instructions
- 1
Step 1
1. I wash the meat and dry it with a towel, cut it into small pieces, and place it into a hot pan with sunflower oil.
- 2
Step 2
2. I fry the pieces over medium heat until golden brown, then season with salt and pepper to taste.
- 3
Step 3
3. Peel a small onion, wash it, and chop it finely into small cubes.
- 4
Step 4
4. Peel the carrot, wash it, and grate finely on a coarse grater.
- 5
Step 5
5. To the fried meat, I first add the chopped onion, then mix.
- 6
Step 6
6. A few minutes after the onion, I add the chopped carrots and mix again.
- 7
Step 7
7. I thoroughly fry the meat to evaporate the liquid, then add a piece of butter (75 grams).
- 8
Step 8
8. I pour three glasses of water over the buckwheat, place the pot over heat, and cook until the liquid has completely evaporated, with the lid slightly ajar. I remove the almost cooked porridge from the heat and distribute it into the pots.
- 9
Step 9
9. Add a little more fried meat to each, mix thoroughly. Place the pots in a preheated oven at 180 degrees for 15–20 minutes.
- 10
Step 10
10. I take the pots out of the oven, add a piece of butter to each, and let them sit for a couple of minutes.
- 11
Step 11
11. After a few minutes, I transfer the buckwheat to a plate and garnish it with finely chopped green onions; serve the dish hot.