How to cook delicious buckwheat for lunch: better than just dry porridge

Buckwheat with cutlet is a great option for a hearty lunch. It is quite budget-friendly and tasty. You just need to add bright notes with mushrooms, cream, broth and vegetables.

The idea of cooking buckwheat with chopped cutlets for lunch was published on the Instagram page of a food blogger with the nickname ptashka.kitchen. This is definitely not the banal dinner that everyone in your family is used to.

Ingredients:

• buckwheat - 1 cup
• onion - 1 pc.
• mushrooms - 100-150 g
• garlic - 2 cloves
• broth - 0.5 liters
• cream - 4 tbsp
• cheese - 50 g
• butter, salt, spices, herbs

Ingredients:

• chicken fillets - 2 pcs.
• sweet pepper - 0.5 pcs.
• greens - a bunch
• eggs - 1 pc.
• yogurt - 1 tbsp.
• flour - 2 tbsp.
• salt, spices, oil - for frying

Method of preparation:

1. Fry the finely chopped onion until golden brown.

2. Add coarsely chopped mushrooms, fry until golden brown.

3. Add butter and squeezed garlic, mix well.

4. Add dry buckwheat, pour in hot broth.

5. Cover and cook over low heat until tender.

6. For the cutlets, cut the fillet into small cubes.

7. Add chopped pepper, herbs, egg, yogurt, flour, salt and spices. Mix well.

8. Fry in a well-heated frying pan with vegetable oil until golden brown on both sides.

9. Add cream, cheese, salt and pepper to the cooked buckwheat.

10. Stir and heat for another minute.

11. Add herbs and serve with cutlets and fresh cucumber.