Buckwheat Porridge

An old Slovenian (and Slavic) dish with shallots and carrots.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Buckwheat flakes

  • 2 piece Shallot

  • 1 piece Carrot, fresh

  • 3 spoons Oil, olive

  • 2 spoons Juice, lemon

Steps

  1. Before cooking, rinse the buckwheat. Wash it under running water until the water runs clear. Then drain the buckwheat well. Peel and finely chop the shallots, and wash and cut the carrot into small pieces.

  2. Heat the oil in a pot, add the shallots and carrot. Sauté the vegetables while stirring until they become fragrant. Then add the buckwheat to the pot and sauté all the ingredients while stirring for about five minutes. Pour in half a liter of water. Season with lemon juice and salt to taste.

  3. Bring the porridge to a boil and cook while stirring slowly until the water evaporates (approximately 15 to 20 minutes).

Nutrition Information (Per 100g)

  • Calories: 276.14 kcal
  • Fat: 7.95 g
    • Saturated Fat: 0.68 g
  • Carbohydrates: 46.14 g
    • Sugars: 0.45 g
  • Protein: 6.36 g
  • Fiber: 5.91 g

Advice

Instead of oil, you can use a tablespoon of lard. Shallots, lemon juice, and carrots can be omitted, but these ingredients add freshness and extra flavor to the buckwheat porridge.