Buckwheat, barley, rice, millet ... if you lose in doubt what kind of porridge is cooking, then take advantage of this interesting recipe and juggling Raw and unusual dish directly from four piped . Surprised?
Such porridge is best prepared in a slow cooker. So the dish is good and will be crumbly. To start at the bottom, pour some oil on the bottom, then fry the finely chopped onions on it, and in 5 minutes, add a grated carrot and fresh or frozen mushrooms (you can store champignons, and forest fungi, and the dish with them will be more fragrant.
Porridge is preparing with the addition of Luke and Carrot.
Vegetables need to fry in a slow cooker with champignons.
Vegetables with mushrooms need to be salted and fry 7-8 minutes, then remove from the slow cooker. Now it's time to fall asleep the cereals alternately. All of them before cooking should be thoroughly rinsed under running water. First lay buckwheat. On the bottom - some more oil, then lay a buckwheat bar, and from above - a third of the roasted vegetable mixture.
Crupes fall asleep alternately. At first - buckwheat.
Then - Perlovka.
After - millet.
Final layer - Fig.
Next - pearl cereals and millet. All layers shift vegetables. Top layer lay out rice. When everything is ready, dissolve in water a little salt and pour porridge with plenty of water. In the mode of "rice / cereals" such porridge is preparing half an hour. The result is bright, tasty and very satisfying dish, even though it is cooked without meat.
Porridge is poured with salted water.
To prepare such a dish, all porridges need to be taken in equal proportions, for example, 100 grams. Mushrooms on such a quantity will need about the same amount - 350-400 gr. And the water is 1 liter.
If you do not have a multicooker, such a dish can be prepared in the oven in ceramic dishes. In this case, a clove of garlic can be added for aroma, it turns out much more tastier than the usual vegetable pilaf, and always causes delight from those who trigs such an original mixture of porridge.
