It makes no sense to talk about the benefits of buckwheat - this side dish is one of the most delicious and dietary. Adding fresh forest mushrooms will make the taste of the dish more piquant and rich.
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Ingredients:
- Buckwheat groats - 1.5 cups;
- Chicken broth - 2 l;
- Fresh forest mushrooms - 500 g;
- Shallot or onion - 2-4 pieces;
- Butter;
- Salt and spices to taste;
- Parsley greens for serving and decoration.
Cooking:
- For this recipe, it is best to choose portioned pots with a lid so that all the tastes and aromas in the dish are thoroughly mixed.
- Set the pots on a large baking sheet, add a tablespoon of soft butter to the bottom.
- If necessary, sort buckwheat. In order for the color of the cereal and its taste to become brighter, dry buckwheat can be fried in a hot pan.
- Onions, shallots, leeks or onions are recommended. Cut very finely and add to the pan with the addition of butter.
- Rinse mushrooms, dry, and cut into thin slices or cubes. Add to the fried onions, season with salt and spices.
- After the mushrooms are fried, buckwheat can be added to them, mix everything thoroughly and put the mass in pots, filling them in half.
- Pour the buckwheat with chicken stock, to cook it, you can use the back or wings of the chicken, spices, the green part of the leek, carrots and other root vegetables.
- On top of the broth add a good pinch of salt and pepper, close the pots tightly with a lid and put in the oven. The oven must be preheated to 180 degrees. After 40 minutes, the oven can be turned off, leaving the pots to cool completely.
When serving a dish to the table, it is necessary to try the salt, add, if necessary, more butter and finely chopped parsley. Mushrooms for cooking are recommended to use dense, for example white. If the mushrooms are frozen, then buckwheat before cooking in the oven, it is recommended to boil a little, and only then mix with the rest of the filling and spices.