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Print Recipe
Buckwheat Porridge with Squid and Vegetables Recipe
This dish is labeled on the Internet as a "quick Dinner". It's real: fast, delicious and healthy.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Wash the buckwheat, fill it with water according to the instructions on the package, bring it to a boil and cook for about 20 minutes.
    Wash the buckwheat, fill it with water according to the instructions on the package, bring it to a boil and cook for about 20 minutes.
  2. At the same time, pour vegetable oil, sunflower oil and olive oil into the pan.
    At the same time, pour vegetable oil, sunflower oil and olive oil into the pan.
  3. Put the crushed garlic clove. As soon as the aroma appears, remove the garlic.
    Put the crushed garlic clove. As soon as the aroma appears, remove the garlic.
  4. Pre-clean the squid, cut into thin strips and put in garlic oil, fry on medium heat for 3 minutes, remove the squid from the pan.
    Pre-clean the squid, cut into thin strips and put in garlic oil, fry on medium heat for 3 minutes, remove the squid from the pan.
  5. Vegetables: onions, carrots, bell peppers are cleaned and cut into thin strips.
    Vegetables: onions, carrots, bell peppers are cleaned and cut into thin strips.
  6. Put the vegetables in the pan, add salt, chili pepper, paprika, pepper mixture, simmer over medium heat for about 10 minutes, stirring.
    Put the vegetables in the pan, add salt, chili pepper, paprika, pepper mixture, simmer over medium heat for about 10 minutes, stirring.
  7. Put buckwheat to the vegetables.
    Put buckwheat to the vegetables.
  8. Stir.
    Stir.
  9. Put the fried squid. Pour the soy sauce and mix. Turning off the fire. Give the dish to infuse with the lid closed for 10 minutes.
    Put the fried squid. Pour the soy sauce and mix. Turning off the fire. Give the dish to infuse with the lid closed for 10 minutes.
  10. Serve the dish hot.
    Serve the dish hot.

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