- Buckwheat - 2 Cups (multistakan)
- Water - 3.5 glasses (multistakan)
- Onion - 2 pieces
- Butter - 50 grams
- Salt - To taste
- Spices (coriander, sweet pepper, nutmeg) - To taste
- Garlic - 2 Teeth
You can, of course, make ordinary buckwheat without any additives, but buckwheat with onions is no longer just a side dish, it is fully capable of performing as the main hot dish, especially during Lent. So, the classic recipe for buckwheat with onions in the multivarquet. 1. Buckwheat needs to be sorted, washed (until the water becomes clear and transparent) and a little dried, for example, on a clean kitchen towel. 2. Peel and chop onions, as you like - someone loves less, but I prefer large feathers or half-rings. 3. Switch the multivarker on in the "Frying" or "Baking" mode. 4. Put half of the butter in the bowl, melt. 5. Fry the onion in oil until golden brown (about 5-10 minutes). 6. Load buckwheat into the bowl, add salt, mix and pour with water. 7. Activate the "Buckwheat" mode and cook until the device is automatically turned off (about 45-50 minutes). A few minutes before the end of cooking, season the porridge with chopped garlic and spices. 8. Before serving, add the remaining butter to the porridge and mix again. Sprinkle finely chopped herbs and serve to the table! Bon Appetit. I hope that a simple recipe for buckwheat with onions in a multivarker will come in handy! ;)
Servings: 5