Buckwheat (buckwheat)

Buckwheat (buckwheat)

Category: Culinary recipes

Ingredients
For buckwheat porridge-spread:
Buckwheat	1 tbsp.
Water (I cook in a pressure cooker, where water does not evaporate - I take 2.5)	2.5 -3 tbsp.
Salt - salt at the end of cooking is better

Cooking method

• Then fry the onion separately in a frying pan, you can add a little boiled porcini mushrooms or dry mushroom powder - for flavor, no - it will do without mushrooms.
• Mix porridge with onion and spread:
• a) in separate molds (for muffins, for example)
• b) in a baking sheet, level with an even layer, 2 centimeters thick.
• Dry in a preheated oven for 15 minutes, until a crust forms.
• If we cook buckwheat in a baking sheet, then it is necessary to take out 5 minutes before the end and cut it with a knife, cutting the squares to get the final pieces - and then bake.
• Serve with cabbage soup, just as a side dish - with mushroom stew, for example.
• Here is such a big buckwheat I made from Smolensk groats:
• 
• though I didn’t cut it into portions on time, and it turned out to be just a casserole .. but also delicious!

Note

I have seen many variations of this dish, in particular, many write that ready-made buckwheat needs to be fried in a pan - but I myself never do this, it’s delicious, so I don’t complicate the technology.
In addition, no one fried classic Russian buckwheat, they were baked in molds in the oven, but now we do it in the oven ..