Buckwheat pilaf with mushrooms and celery

300 g celery root

200 g fungi of any

4 cloves of garlic

3 onions

2 medium carrots

2 glass water (boiling water)

1.5 glass buckwheat

vegetable fat

salt

Clear carrots and celery, cut into strips (medium-sized), chop the onion half rings, put everything in butter, then shift into a pot with thick walls.

Rinse mushrooms, cut into strips and fry in oil left in the pan after frying the previous ingredients for 5-7 minutes, add at the end of chopped garlic.

Put mushrooms on vegetables.

Buckwheat go, wash, add mushrooms, pour boiling water, salt the, over high heat, bring to a boil, then cover and cook over low heat until all the water evaporate if buckwheat is ready, pour more water.

Next, turn off the fire, leave buckwheat pilaf with mushrooms and celery on a plate for 10-15 minutes before serving sprinkle with herbs.