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Buckwheat porridge with prunes

Buckwheat Porridge with Prunes

A great side dish for meat, chicken, or fish! There are plenty of ways to make buckwheat porridge with prunes — with sautéed vegetables and prunes as a side for meat dishes, sweet with milk and prunes, with vegetables, with fruit, and more. Here we'll go with the first version: onion and carrot fried in oil, plus prunes, which make this dish especially tasty and fragrant. You can serve it not just as a side but as a meal in its own right — during a fast, for instance.

Snezhana

Recipe author

Composition / ingredients

Servings:

Buckwheat groats

Carrot

Onion

Prunes

100

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 10 % 5 g

Carbohydrates 77 % 37 g

200 kcal

GI: 41 / 59 / 0

Cooking method

Cooking time: 25 min

Step 1:

Prep your ingredients. Rinse the buckwheat thoroughly, changing the water several times until it runs clear. To cut down on cooking time and keep as many of the nutrients in the buckwheat as possible, you can prep the groats ahead: put the rinsed buckwheat in a bowl or saucepan, cover with hot water, and let it stand for a couple of hours. The groats will swell nicely in that time.
Step 2:

Rinse the prunes well under running water, place them in a bowl, cover with boiling water, and let them sit for 15 minutes. Drain, then cut the prunes into small pieces.
Step 3:

Wash, peel, and grate the carrot.
Step 4:

Peel the onion and finely chop it.
Step 5:

Pour vegetable oil into a skillet (a deep cast-iron skillet or sauté pan works best). Set it over medium heat, and once the oil is hot, add the chopped onion and carrot. Fry, stirring now and then with a spatula, until the onion turns translucent and the carrot is soft.
Step 6:

Add the prepared prunes to the vegetables. Stir and cook together for about 5 minutes.
Step 7:

Add the swollen buckwheat to the skillet with the vegetables and prunes; you can also pour in any water left in the bowl from the groats — it'll help with the simmering. Season with salt and ground black pepper to taste. Stir, cover, and simmer over medium heat for about 10–15 minutes, until the porridge is done and the groats are tender.
Step 8:

Turn off the heat and let the porridge rest, covered, for about 15 minutes. Serve — with meat and a sauce, if you like. Enjoy!