Buckwheat in a sleeve with champignons and ham

Quite accessible, traditional ingredients for European cuisine: champignons and ham will help give a new taste to the usual buckwheat porridge. Saturated with meat and mushroom juices, buckwheat acquires a delicate taste and aroma. Baking in a sleeve will preserve all the beneficial properties of the ingredients.

1. Calories
   116,94 kcal
2. Protein
   4,6 gram
3. Fat
   5,51 gram
4. Carbohydrates
   13,03 gram
5. ~ Time
   1 H 15 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Buckwheat

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   1.5 cup = 247.5 g
2. Champignons

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   250 g
3. Ham

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   150 g
4. Onions

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   1 piece = 80 g
5. Carrot

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   1 piece = 100 g
6. Dill

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   to taste
7. Provencal herbs

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   1 tsp. = 2 g
8. Salt

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   0.5 tsp. = 3.5 g
9. Sunflower oil refined

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   30 ml = 30 g
10. Water (boiling water)

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    500 ml = 500 g

Steps:

1. 
   Wash and peel the vegetables, prepare the greens. Rinse the buckwheat thoroughly, soak for 1 hour and then drain the water.
2. 
   Chop the onion and grate the carrots on a coarse grater. Fry onions and carrots in sunflower oil until golden brown. Cut the mushrooms into medium-thick slices and add to the pan. Continue cooking over high heat for a few more minutes. Cut the ham into slices 0.5 cm thick. Chop the dill.
3. 
   Preheat oven to 200°C. Wash the buckwheat and transfer it to a baking bag. Add the ham and the contents of the pan to it. Sprinkle salt, dried spices and chopped dill on top. Pour boiling water into the sleeve and tie. Place the sleeve in the oven. When there is no liquid left and the buckwheat becomes crumbly, remove and stir.
4. 
   Serve baked buckwheat hot as an independent dish. Can be supplemented with fresh vegetable salad or pickles.