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🍽️ Buckwheat Herb Porridge

535 kcal · 30 min · 4 servings

Ingredients

• Salt
• 125 g buckwheat groats (medium-fine)
• 200 g spring onions (2 bunches)
• 300 g turkey cutlets (2 turkey cutlets)
• 1 tbsp olive oil
• 50 g Frankfurt herbs
• pepper
• 150 g yogurt (3.5 % fat)

Instructions

1. 1. Bring 450 milliliters of lightly salted water to a boil in a pot.
2. 2. Rinse the buckwheat groats in a sieve under hot water.
3. 3. Let the groats drain briefly in the sieve.
4. 4. Add the drained groats to the boiling water.
5. 5. Stir the mixture and bring it back to a boil.
6. 6. Reduce the heat to low and cover the pot.
7. 7. Let the groats swell for 5 to 6 minutes.
8. 8. Stir the groats occasionally during this time.
9. 9. Wash the spring onions and pat them dry.
10. 10. Slice the spring onions into rings about 1 centimeter thick.
11. 11. Add the onion rings to the porridge.
12. 12. Cover the pot again and let the porridge cook for another 5 to 6 minutes.
13. 13. Wash the turkey cutlets under running water.
14. 14. Pat the cutlets dry with kitchen paper.
15. 15. Cut the cutlets into long, thin strips.
16. 16. Heat some olive oil in a pan.
17. 17. Fry the turkey strips on medium heat until golden brown on all sides.
18. 18. Turn the strips frequently, this takes about 4 minutes.
19. 19. Wash the herbs and shake them dry.
20. 20. Pluck the leaves off the stems.
21. 21. Chop the herbs finely.
22. 22. Reserve about one-third of the herbs.
23. 23. Stir the remaining part of the herbs into the porridge.
24. 24. Season the porridge with salt and pepper.
25. 25. Stir the yogurt in a small bowl until smooth.
26. 26. Fill the porridge into bowls.
27. 27. Distribute the fried turkey strips on the porridge.
28. 28. Sprinkle the reserved herbs on top.
29. 29. Serve the yogurt separately on the side.

Nutrition per serving

• kcal: 535
• Protein: 46 g · Fett/Fat: 11 g · Carbs: 60 g