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 Buckwheat "Rustic" Recipe
A very simple uncomplicated, but at the same time satisfying and delicious dish for lunch or dinner. This option of cooking buckwheat porridge was shared by ... husband. This is how buckwheat porridge was prepared in his family. Try this!
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Uzbek Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Uzbek Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preparing the products.
    Preparing the products.
  2. I prepared buckwheat porridge in advance.
    I prepared buckwheat porridge in advance.
  3. Finely chop the onion and grate the carrots.
    Finely chop the onion and grate the carrots.
  4. Pour vegetable oil into a preheated frying pan. Lay out the onion and carrot.
    Pour vegetable oil into a preheated frying pan. Lay out the onion and carrot.
  5. Fry for 2-3 minutes.
    Fry for 2-3 minutes.
  6. Add the stew to the pan. To interfere. Simmer for 1-2 minutes.
    Add the stew to the pan. To interfere. Simmer for 1-2 minutes.
  7. Add boiled buckwheat to the pan.
    Add boiled buckwheat to the pan.
  8. To interfere. Cook for 1-2 minutes.
    To interfere. Cook for 1-2 minutes.
  9. Use a spoon to make a small depression in the buckwheat porridge. Break a chicken egg into these recesses. Salt. Cover the pan with a lid.
    Use a spoon to make a small depression in the buckwheat porridge. Break a chicken egg into these recesses. Salt. Cover the pan with a lid.
  10. Cook for 2-3 minutes.
    Cook for 2-3 minutes.
  11. Serve with fresh vegetables and herbs. Enjoy your meal!
    Serve with fresh vegetables and herbs. Enjoy your meal!
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