A restaurant dish made from leftover porridge by Alex Yakutov
A delicious dish from the New Channel culinary guru. Alex Yakutov told us what can be cooked by combining rice and buckwheat
Everyone asked themselves what to cook today. After all, you want to eat fast, tasty and with simple ingredients! Alex Yakutov, the expert of the New Channel reality show On Knives, decided to help with this difficult task and described in detail how to cook a restaurant dish at home. He shared a recipe for an unusual combination of two types of porridge – buckwheat and rice.
“I love this recipe. Buckwheat and rice is a delicious, luxurious combination. And if you cook with leftover cereal, it’s also quick and inexpensive,” Alex Yakutov emphasized.
Alex Yakutov on knives
Ingredients:
- buckwheat groats – 100 g
- rice cereal – 100 g
- oyster mushrooms – 300 g
- butter – 1 tbsp. l.
- vegetable oil – 1 tbsp. l.
- thyme – 1 sprig
- garlic – 2 cloves
- salt, pepper – to taste
- parsley – 1 tsp. l.
- Gruyere cheese – 20-30 g
Cooking a dish:
- If you don’t have any leftover cooked cereal, you need to make it. Soak buckwheat overnight the night before. To do this, fill it with cold water in a 1:2 ratio. This will swell the cereal, and all the nutrients will remain in it.
- Rinse the rice in cold water up to ten times until the water is clear. When it drains, pour the cereal into a saucepan. Cover with cold water. It must be 1:1. No need to add salt. Close the pan with a lid and put it on medium heat. Once the water boils, reduce the heat. Important: the lid must be free of holes! The pan should never let steam escape. Cook for exactly 15 minutes. Then, without lifting the lid, leave the pan to stand for another 10 minutes to allow the rice to cook.
- Then melt the butter in a skillet. Add a sprig of thyme, garlic and vegetable oil. Put the mushrooms in the pan and fry them until golden brown. Add salt and pepper and stir. Remove the garlic and thyme from the pan.
- Add the cooked buckwheat and rice porridge to the mushrooms. Mix thoroughly. Fry for 10 minutes – all you need to do is warm the cooked groats a little.
- Finely chop the parsley and add it when the dish is ready. Stir.
- Put the porridge on a plate. Grate the cheese on a medium grater and sprinkle over the dish.
Bon appetit!
Photo: press service
