Monastery Porridge with Mushrooms

Ingredients

Brown rice 1/2 cup

Buckwheat 1/2 cup

Barley groats 1/2 cup

Mushrooms 900 g

Onions 2

Carrots 1

Tomatoes 2

Salt to taste

Spices to taste

Olive oil 1 tbsp

Finely chop the onion and fry in olive oil until golden brown. Chop the mushrooms as desired. If using wild mushrooms or any frozen ones, it's best to briefly boil them. Grate the carrots on a coarse grater. Dice the tomatoes. Mix the onions, mushrooms, carrots, and tomatoes.

Rinse each grain separately. Spread the barley in an even layer on the bottom of the pan. Place half of the mushroom and vegetable mixture on top of the barley. Lightly salt and sprinkle with spices. Place rice on top. Spread the remaining mushroom mixture on top. Add more salt and spices.

Lay the buckwheat as the final layer. Lightly salt it. Pour in 2 cups of water. Bring to a boil. Simmer over low heat until the liquid evaporates. Wrap in a thick blanket for 3-5 hours.

Enjoy!