Aromatic buckwheat porridge with beetroot and garlic
Ingredients
- 1 beetroot, cooked
- 3 garlic cloves
- 1 onion
- 1-2 tbsp vegetable oil
- 250 g buckwheat
- 1 tbsp lemon juice
- salt, to taste
- pepper, to taste
- herbs, to taste
- nuts, optional
- cheese, optional
Utensils
- knife
- cutting board
- pan
Instructions
- Finely chop the garlic and onion.
- Fry the onions and garlic in a pan with oil until translucent.
- Grate the beetroot on a fine grater.
- Lightly roast the buckwheat for 3-5 minutes in a pan without oil.
- Add the buckwheat to the onions and garlic.
- Cover with water and leave to simmer for about 10 minutes over a low heat.
- Season the prepared porridge with lemon juice, salt and pepper.
- Let it stand under the closed lid.
- Serve the buckwheat porridge with herbs, nuts or cheese.
