Buckwheat porridge with liver, a great idea for a delicious lunch or dinner for every day.
Cooking time 35 minutes
Chicken liver 300 g
Buckwheat 150 g
Onion 1 pc
Carrot 1 pc
Vegetable oil 2-3 tbsp. l.
Water 1 stack.
Rinse and dry the liver well. Peel the onions and carrots.
Cut the liver into small pieces.
Finely chop the onion, grate the carrots on a coarse grater.
Fry the liver in a pan with vegetable oil for 2-3 minutes.
Add vegetables and stir, cook for another 1-2 minutes.
Sort the buckwheat.
Add buckwheat to the pan.
Mix well and season with salt.
Add water and simmer until tender.
Buckwheat with liver is ready. Arrange on plates, sprinkle with green onions and serve.