In my family this buckwheat is ready to eat even meat, though without. Cook it now just so, and forgot that something can get bored.Buckwheat turns out very tasty, crumbly, sweet and sour with a pleasant spicy aroma.
Hot buckwheat pour about half a glass of water, close the lid and leave to swell.
On the other pan caramelize onion with sugar. I put a lot, you can take less.
Add the grated carrot to the onion and fry for 5 minutes.
Now lay the spices: nutmeg and ground black pepper (this is the moment when you already feel the flavor of the dish!), cut into strips prunes, add a little water and simmer for 10 minutes.
Shift our fragrant roast in buckwheat, mix and pour water. It takes me 1.5 cups (buckwheat should be slightly uncovered). Bring to a boil, salt to taste. Reduce the heat to a minimum and cook with the lid closed until the buckwheat is ready for about 15 minutes until the whole broth is absorbed. This buckwheat is ideal for chicken and meat, and very, very happy in the Lenten.