Slovenian Buckwheat Porridge

Ingredients

• 1 cup (180g) buckwheat groats 1 cup (180g) buckwheat groats
• 2 cups (470ml) vegetable broth or water 2 cups (470ml) vegetable broth or water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt, to taste Salt, to taste
• Optional toppings: sautéed mushrooms, crispy bacon, chopped fresh herbs Optional toppings: sautéed mushrooms, crispy bacon, chopped fresh herbs

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water to remove any impurities.
2. 2.
   In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the buckwheat groats to the saucepan and stir well to coat them with the onion and garlic mixture.
4. 4.
   Pour in the vegetable broth or water and season with salt. Bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the saucepan, and let the porridge simmer for about 15-20 minutes, or until the buckwheat groats are tender and have absorbed most of the liquid.
6. 6.
   Remove the saucepan from the heat and let the porridge rest for a few minutes.
7. 7.
   Fluff the porridge with a fork and serve it hot. Top with sautéed mushrooms, crispy bacon, or chopped fresh herbs, if desired.

Treat your ingredients with care...

• Buckwheat groats — Rinse the groats thoroughly before cooking to remove any bitterness. This will ensure a clean and pleasant taste in the final dish.

Tips & Tricks

• For a richer flavor, sauté the buckwheat groats in butter instead of olive oil.
• Experiment with different toppings such as grated cheese, roasted vegetables, or a dollop of sour cream.
• Leftover porridge can be refrigerated and reheated the next day. Add a splash of water or broth while reheating to restore the desired consistency.

Serving advice

Serve the Slovenian Buckwheat Porridge as a main course accompanied by a fresh green salad or as a side dish alongside roasted meats or grilled vegetables. It pairs well with a glass of Slovenian white wine.

Presentation advice

Present the porridge in individual bowls, garnished with a sprinkle of fresh herbs and a drizzle of olive oil. The vibrant colors and contrasting textures will make the dish visually appealing.