Usuba
Rice with Buckwheat and Vegetables in a Slow Cooker
Layered porridge made of rice and buckwheat with dried mushrooms, beets, and carrots. The mushrooms are not soaked so they don't absorb the vegetable juice and the porridge remains crumbly. The dish is prepared using a multi-cooker and served hot with vegetable oil.
- Total
- 75 min
- Standard serving
- 119.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Peel the beets and carrots and grate them on a coarse grater.
- 2
Step 2
Sprinkle the grated beets with lemon juice.
- 3
Step 3
Do not soak dried mushrooms — they will absorb the vegetable juice and the porridge will lose its crumbly texture.
- 4
Step 4
Rinse the rice and buckwheat under running water.
- 5
Step 5
Turn on the multicooker in "Multifunction" mode at 160 degrees for 15 minutes to preheat the bowl.
- 6
Step 6
In a preheated bowl, fry the rice, stirring, for 5 minutes. Then fry the buckwheat separately, also for 5 minutes.
- 7
Step 7
Grease the bottom of the bowl with vegetable oil. Arrange buckwheat, then half of the dried mushrooms and grated beets.
- 8
Step 8
Layer rice next, then add the remaining mushrooms and grated carrot.
- 9
Step 9
Pour hot water so that it covers the top layer by 2 fingers. Salt to taste. Cover the lid and cook for 45 minutes in "Multifunction" mode at a temperature of 120 degrees.
- 10
Step 10
Add vegetable oil to the finished dish, stir and serve very hot.
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