Buckwheat porridge with mushrooms and vegetables, an easy way to diversify the usual buckwheat. It turns out delicious and saves the family budget.
Cooking time 30 minutes
Buckwheat 1/2 cup
Tomatoes 1 pc
Fresh champignons 4 pcs
Onion (medium) 1/2 pc
Vegetable oil for frying
Salt to taste
Pepper to taste
Boil buckwheat until tender.
In a frying pan, fry the onion, cut into half rings.
Cut the mushrooms into 4 pieces and add to the onion. Fry a little.
Cut the tomatoes into slices.
And add to the onion with mushrooms. Simmer everything with salt and pepper over medium heat.
Add chopped herbs and buckwheat. Mix everything and simmer for about 2 minutes. Buckwheat porridge with mushrooms and vegetables is ready.