Recipe: Buckwheat With Spinach On RussianFood.com

Buckwheat porridge with spinach

3 servings 30 min (your 30 min)

Such a simple and everyday dish as buckwheat porridge can be prepared in a very unusual and original way: add a little spinach fried in butter along with onions. The porridge will become much tastier and juicier!

Food (for 3 servings) Buckwheat - 120 g Spinach (frozen) - 150 g Onions - 70 g Butter - 30 g Salt - 1/2 tsp (to taste) Ground black pepper - on the tip of a knife Water - 250 ml

Step by step photo recipe for buckwheat porridge with spinach

Prepare the food you need.

Rinse the buckwheat thoroughly, fold it onto a strainer. Let the water drain and transfer the clean cereal to a heavy-bottomed saucepan.

Add clean water and salt to the cereal. Bring to a boil and then cook over the lowest heat for 15-20 minutes.

While the buckwheat is cooking, cook the spinach and onions. Peel the onions and cut into small cubes.

Melt the butter in a frying pan, add the chopped onion and, stirring occasionally, fry for 2-3 minutes over medium heat until golden brown.

Add the frozen spinach to the skillet and stir-fry with the onions until the moisture evaporates.

Add cooked spinach with onions to cooked buckwheat porridge.

Add black pepper. Stir.

Buckwheat porridge with spinach is ready!

Serve the buckwheat with spinach immediately after cooking.

For more accurate feeding, you can use a forming ring.

Enjoy your meal!