russian

Oat and Mushroom Kisel With Onion and Dill

Name: Oat and Mushroom Kisel With Onion and Dill
Yield: 1 serving
Cuisine: russian
Ingredients: 103 g rolled oats; 542 g water; 284 g button mushrooms, sliced; 116 g onion, thinly sliced; 15 g sunflower oil; 8 g dill, chopped; 1 g salt; 0.64 g black pepper

This simmered dish pairs rolled oats with button mushrooms, sliced, onion, thinly sliced and dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegan Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

88 g Carbohydrates

22 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

103g rolled oats 401 kcal
542g water 0 kcal
284g button mushrooms, sliced 62 kcal
116g onion, thinly sliced 46 kcal
15g sunflower oil 133 kcal
8g dill, chopped 3 kcal
0.64 tsp (1g) salt 0 kcal
0.32 tsp (1g) black pepper 2 kcal

Cooking instructions

rolled oatswater
Soak oats in warm water for 10 minutes, then blend briefly and strain through a fine sieve into a bowl; press well to extract starch. Let the liquid rest 10 minutes and pour off the clearer top liquid, keeping the starchy layer.
onionsunflower oil
Heat sunflower oil in a skillet. Saute onion 4 minutes until golden.
button mushroomssaltblack pepper
Add mushrooms and cook 6-8 minutes until browned. Season with salt and black pepper.
rolled oats
In a saucepan, bring the oat starch liquid to a simmer, whisking constantly, until it thickens to a spoonable porridge consistency (3-5 minutes).
button mushroomsoniondill
Fold in the mushroom-onion mixture, finish with dill, and serve hot.