Buckwheat Porridge with Butter and Fried Onion
Fluffy buckwheat porridge flavored with butter and golden fried onion — a simple dish with cozy Ukrainian charm.
Ingredients
- buckwheat groats250 g
- water500 ml
- onion2 pcs
- butter40 g
- sunflower oil2 tbsp
- salt1 tsp
Instructions
Sort through 250 g of buckwheat groats, rinse them in cold water until the water runs clear, and if desired, dry-toast them for 2 minutes in a dry skillet.
In a saucepan, bring 500 ml of water to a boil, season with 1 tsp of salt, and add the buckwheat.
Once it comes back to a boil, reduce the heat to the lowest setting, cover the saucepan with a lid, and cook for 15–18 minutes, until the water is absorbed and the grains are tender.
While the porridge is cooking, finely dice 2 onions. Heat 2 tbsp of oil in a skillet and fry the onion over medium heat for 8–10 minutes, stirring occasionally, until soft and golden.
Remove the porridge from the heat, add 40 g of butter, gently stir it in, cover with the lid, and let it steam for 10 minutes.
Fluff the porridge with a fork, mix in the fried onion, and serve hot as a side dish or a main course.
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