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Cooking Time
30 min.
Serves
6
Difficulty
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About This Recipe
Does buckwheat porridge with canned fish seem like an amazing combination to you? At first glance, it’s possible. But this does not negate the harmonious taste of the entire dish, especially if you add olives and olive oil to it (you definitely can’t spoil the porridge with oil). And now you know what goes well with buckwheat (and it’s not just mushrooms or meat), and how to diversify buckwheat porridge for your everyday menu. As a final useful touch, we suggest decorating the buckwheat with fish with herbs - green onions, parsley, and basil are suitable. We also recommend adding carrots to the onions when frying - the additional fiber will definitely not be superfluous, but quite the opposite.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 7
Serves:
Canned Salmon - 1 pcs.
Buckwheat (prodel) - 200 g
Olives - 3 tbsp
Extra virgin olive oil - 4 tbsp
White bulb - 1 pcs.
Salt - to taste
Greens and paprika for serving - to taste
Nutrition Facts
Serves:
🥓
Fat
73г
🍚
Carbohydrates
145г
🥩
Protein
33г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Sort the buckwheat thoroughly, then rinse 2-3 times. Heat a dry frying pan and fry the buckwheat, stirring constantly, until golden brown, 4–5 minutes. The buckwheat will become very fragrant.
Step 2
Boil 2 cups of water in a large saucepan and add lightly salt. Add the fried buckwheat and bring to a boil over high heat. Skim off the foam.
Step 3
Add 1 tbsp. l. olive oil. Reduce heat and simmer for 6–8 minutes. Remove from heat, cover and leave for another 6 minutes.
Step 4
Drain the juice from the salmon can. Peel the onion, cut into thin half rings and fry in 1 tbsp. l. olive oil 4 min. Add fish, stir and cook for 3 minutes.
Step 5
Cut the pitted olives into circles.
Step 6
Add olives and buckwheat to the salmon in a saucepan, stir, and heat to the desired temperature. Before serving, drizzle with remaining olive oil and garnish with herbs.
Enjoy your meal!
Follow the instructions step by step