Buckwheat with stewed meat and mushrooms in a slow cooker

We cook our favorite dish quickly and without much hassle! Buckwheat porridge with stewed meat and mushrooms in a slow cooker is an instant breakfast, lunch or dinner for the family. It is ideal for a cottage where you can cook food without being distracted from gardening. In this recipe, I soak buckwheat overnight, however, like other long-boiled cereals. There are two advantages to this: the cooking time is reduced and more vitamins are stored.

Tatiana Maslova

The author of the recipe

Buckwheat with stewed meat and mushrooms in a slow cooker

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Composition / ingredients

servings:

Buckwheat

Carrots

Onion

Stew

338

Pickled mushrooms

100

Water

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 35 % 8 g

Carbohydrates 43 % 10 g

129 kcal

GI: 11 / 89 / 0

Step-by-step cooking

Cooking time: 35 min

Step 1:
Wash the buckwheat and pour 2 glasses of water. We leave it to swell overnight.
Step 2:
Buckwheat absorbs all the water very well.
Step 3:
Peel the onions and carrots, grate the carrots three times, and chop the onions
Step 4:
We put vegetables and stew in the bowl of the slow cooker, salt it. Add 1/3 cup of water.
Step 5:
Set the frying mode and set the time to 15 min. We give the multivac to execute the program.
Step 6:
Then add buckwheat and top up the rest of the water. Mix it up.
Step 7:
We set the frying mode, set the time to 20 minutes. We give the multivac to execute the program.
Step 8:
Add finely chopped pickled mushrooms to the porridge and mix. We leave it on preheating for 15 minutes so that the grits are soaked with mushroom flavor.