🍽️ Crunchy Buckwheat with Onions

Name: Crunchy Buckwheat with Onions
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Buckwheat (health food store or reform house); Salt; Pepper (from the mill); 2 small white onions (finely chopped); 5 cm Ginger (finely chopped); 800 ml Chicken stock; Butter

423 kcal · 30 min · 4 servings

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Ingredients

300 g Buckwheat (health food store or reform house)
Salt
Pepper (from the mill)
2 small white onions (finely chopped)
5 cm Ginger (finely chopped)
800 ml Chicken stock
Butter

Instructions

1. Place the buckwheat in a dry pan.
2. Roast the buckwheat over low heat until fragrant.
3. Melt 1 tablespoon of butter in a pot.
4. Sauté the chopped onions until soft and translucent.
5. Add the roasted buckwheat and the ginger.
6. Fry everything together briefly.
7. Pour in 500 milliliters of meat broth.
8. Cover the pot.
9. Let the mixture simmer over medium heat for about 60 minutes.
10. Add more meat broth as needed.
11. Add a little hot water if the liquid reduces too much.
12. Season the finished porridge to taste with salt and pepper.
13. Stir in 1 to 2 teaspoons of butter.
14. Fill the porridge into small cups.
15. Carefully turn them out into small bowls to form a neat tower shape.
16. Serve the dish garnished with fresh herbs as desired.

Nutrition per serving

kcal: 423
Protein: 18 g · Fett/Fat: 14 g · Carbs: 56 g