Buckwheat porridge with carrots and onions

2 glass buckwheat

1 carrot

2 onions

5 cloves of garlic

2 Art. l. vegetable oil

Buckwheat pour 3 cups boiling water, add salt and cook, without stirring, over low heat.

Finely chop and fry in butter carrots and onions.

Connect porridge with vegetables, add the garlic, passed through the press, cover tightly. Post a mess for 20-30 minutes.

Before serving, decorate with greens porridge.