Instead of the usual buckwheat porridge, you can cook a delicious and unusual buckwheat salad. Pre-fried grains with cooking will remain friable and gain a richer taste. Cook porridge and mix it with crushed roasted hazelnuts, cheese feta, raw grated carrots and fresh herbs, and season with a mixture of vinegar, olive oil and honey. You will be surprised how interesting combines the taste of buckwheat with the rest of the ingredients of this hearty lettuce. Nutritional value of one serving: (4 total) Calories 260, total fats 15 g., saturated fats g., proteins 7 g., carbohydrates 28 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. buckwheat groats
- Protein 1 large egg, slightly beaten
- 1/4 Art. hazelnuts
- 3 tbsp. l red wine vinegar
- 2 tbsp. l olive oil
- 1 tsp honey
- 1 medium carrot, finely grated
- 0.5 tbsp. chopped parsley leaves
- 3 tbsp. l crumbled feta
Recipes with similar ingredients: buckwheat, hazelnuts, feta cheese, carrots, wine vinegar, honey
Recipe preparation:
- In a small bowl, combine buckwheat and egg white to make a good cover the cereal with protein. On medium heat, heat a large frying pan with non-stick coating. Add buckwheat and fry, constantly stirring until the grains soften and separate, and the protein sticks to grains and does not dry out, about 3 minutes. Give it completely cool off.
- Preheat oven to 175 ° C. Place hazelnuts on a baking sheet and fry in the oven until golden brown, 8-10 minutes. Shift to chopping board and cool. Peel the nuts from the kitchen towel, then chop them large.
- Pour 2 tbsp into a medium-sized pot. water and bring to boiling. Add buckwheat, bring to a boil, reduce heat to moderately weak, cover and simmer at a slow boil, until most of the water is absorbed and buckwheat is soft, about 15 minutes. Lay the buckwheat on a baking sheet so that it cools down.
- In a large bowl, combine vinegar, olive oil, honey and 3/4 tsp salt. Add the cooled porridge, hazelnuts, carrots, parsley and feta and mix gently. Serve room salad temperature.
