Buckwheat pilaf with mushrooms
Description
The dish is prepared without unnecessary complications. We cook buckwheat pilaf with mushrooms at home. By excluding oil from the recipe, the dish becomes 100% fasting-friendly, yet no less delicious. Nevertheless, I provide the recipe exactly as I personally prepare it. When serving, the buckwheat pilaf is garnished with chopped fresh herbs. Enjoy! The dish is ready to be served.
Instructions
- 1
Step 1
Cut the carrots and celery root into thin strips. Slice the onion into half-rings. Simmer all the vegetables and place them into a pot.
- 2
Step 2
Wash the mushrooms and slice them into strips. Fry the mushrooms in a skillet, adding chopped garlic at the end. Place the mushrooms on top of the vegetables.
- 3
Step 3
Rinse the buckwheat and add it on top. Pour two cups of boiling water over it. Add salt and spices to taste.
- 4
Step 4
Bring to a boil, reduce the heat, and cook covered until the water evaporates and the buckwheat is cooked.
- 5
Step 5
Can be served.