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Crushed Buckwheat Porridge with Semolina

It's hard to beat buckwheat as a side for meat or fish — give it a try! This is an easy way to cook porridge from crushed buckwheat. Make it and see for yourself.

lidalidochkaAuthor avatar
Recipe author
Porridge from crushed buckwheat with semolina
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 4 g
Fats 8 % 2 g
Carbohydrates 75 % 18 g
102 kcal
GI: 83 / 17 / 0
  • Pour the buckwheat grits into a saucepan and crack in the egg. Mix well, add the semolina, mix again, and slowly rinse with boiling water. You'll need to rinse it several times, so keep a kettle heating on the stove. As you rinse, the grits swell. In the end, very little water should remain — just enough for the buckwheat to finish cooking. You can leave it on the stove over the lowest heat, or finish it in the oven. Cook covered for 5 minutes. That's it — the porridge is ready. Enjoy.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Crushed buckwheat - 313  kcal/100g

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