Buckwheat with fried onions and fresh cucumber

INGREDIENTS

200 g buckwheat

400 ml of drinking water

vegetable oil - 2 tbsp.

1 fresh lettuce

cucumber 1 tbsp.

l vegetable oil

onion - 1 large onion lean sour cream and spring onions for serving salt, freshly ground black pepper

Cook buckwheat porridge according to the main recipe. Wash cucumber, peel and cut into thin strips. Onions to clear, cut into half rings. Heat vegetable oil in a frying pan, fry onion on it until golden brown, 3 min. Add to buckwheat porridge fried onions and cucumber, mix. Salt and pepper.