Buckwheat and green lentils cook together with mushroom, onion and olive oil in a pressure cooker to make a whole-grain, heart-healthy pilaf. Soaking the lentils beforehand lets both grains finish cooking in the same amount of time under pressure.
Rinse the green lentils and soak them in plenty of water for 60 minutes; this soak helps them cook evenly under pressure.
Sauté the onion in olive oil for 5 minutes, add the mushroom and cook another 10 minutes until the liquid evaporates.
Add the drained lentils, buckwheat, thyme and hot water, seal the pressure cooker and cook for 8 minutes once it reaches pressure.
Remove from the heat and let the pressure release naturally for 20 minutes.
Don't skip the 60-minute soak for the green lentils, or they won't cook evenly with the buckwheat and will stay firm. Wait for the pressure to release naturally — opening the lid early turns the buckwheat mushy.
İlk denememde buharı hemen boşalttım, karabuğday lapa gibi oldu ve tane tane durmadı. İkinci seferinde 20 dakika kendiliğinden inmesini bekledim, sonuç çok daha iyiydi ama yine de biraz yumuşaktı.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.