Buckwheat porridge with prunes and dried apricots
250 g buckwheat
100 g prunes pitted
100 g dried apricots
4 tbsp. chopped walnuts
salt (to taste)
600 g water
Soak the prunes and apricots to swell, then boil them separately, part finely chop.
Connect cereal and dried fruit, cover with boiling water, season with salt and cook until soft, stirring constantly. In the oven, bring the porridge until tender.
Before serving, add in the cereal, melted butter and place her remaining prunes and dried apricots, sprinkle with nuts.
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