Buckwheat Porridge with Vegetables and Fried Bacon

Buckwheat porridge with vegetables and fried bacon can be served as an appetizer, main course, or as a side dish to meat.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Buckwheat flakes

  • 100 g Carrot, fresh

  • 100 g Mushrooms, mushrooms, fresh

  • 100 g Bell pepper, green, fresh

  • 100 g Small pumpkins

  • 80 g Onion, raw

  • 2 pod Garlic, fresh

  • 100 g Meat, pork, smoked bacon

  • 50 g Cheese, Parmesan, grated

  • 1.5 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 2 pinch Spices, rosemary, dried

  • pieces Water

Steps

  1. Peel and finely chop the onion and garlic. Clean and wash the carrot, bell pepper, mushrooms, and zucchini. Cut all the vegetables into smaller pieces.

  2. Sauté the onion in olive oil. Gradually (based on firmness) add the chopped vegetables. Sauté the vegetables for about 3 minutes, then add the buckwheat porridge and garlic. Pour in the broth or water, season with pepper, salt, and rosemary to taste, and simmer slowly over moderate heat.

  3. Cut the bacon into strips and fry until crispy in a hot pan.

  4. Once the vegetables and buckwheat porridge have softened, add grated Parmesan and mix everything well. Serve the dish on plates, garnish with bacon, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 192.91 kcal
  • Fat: 8.91 g
    • Saturated Fat: 2.63 g
  • Carbohydrates: 21.26 g
    • Sugars: 1.14 g
  • Protein: 6.63 g
  • Fiber: 3.2 g