Buckwheat Porridge with Caramelized Onions and Fresh Dill

Ingredients

• 200 grams buckwheat groats
• 500 milliliters water
• 1 teaspoon salt
• 2 medium onion
• 30 milliliters vegetable oil
• 10 grams fresh dill
• 0.5 teaspoon black pepper

Cooking instructions

1. Rinse Buckwheat — Rinse the buckwheat groats thoroughly with cold water until water runs clear to remove any dust.
2. Cook Buckwheat — Bring water to a boil in a saucepan. Add the rinsed buckwheat and salt. Reduce heat to low, cover, and simmer gently for about 15-20 minutes until water is absorbed and groats are tender.
3. Caramelize Onions — While the buckwheat cooks, peel and slice onions thinly. Heat vegetable oil in a frying pan over medium heat and sauté onions slowly for about 15 minutes until golden brown and caramelized, stirring occasionally to prevent burning.
4. Combine and Season — When the buckwheat is cooked, fluff it with a fork. Add the caramelized onions, freshly chopped dill, and black pepper. Mix gently to combine all flavors.
5. Serve Warm — Serve the buckwheat porridge warm as a savory breakfast or side dish.