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Print Recipe
Buckwheat with Green Radish Recipe
Basically, green radish is eaten raw. But personally, I like it better when it goes through heat treatment. In combination with buckwheat and pickles in general, I can not tear off my ears.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the buckwheat groats and pour hot water ( a finger higher), close the lid and set aside.
    Wash the buckwheat groats and pour hot water ( a finger higher), close the lid and set aside.
  2. Peel the green radish and cut it into strips. Start frying with a little oil.
    Peel the green radish and cut it into strips.
Start frying with a little oil.
  3. Cut the salted cucumbers into semicircles. Add to the radish.
    Cut the salted cucumbers into semicircles.
Add to the radish.
  4. Add tomato paste. I didn't have any this time, so I peeled off three tomatoes and grated them. Fry until the radish is ready
    Add tomato paste.
I didn't have any this time, so I peeled off three tomatoes and grated them.
Fry until the radish is ready
  5. Add the finished buckwheat ( during this time it will be ready).Mix, sweeten a little. Try it with salt and pepper, if you need to add what is missing.Turn off and leave under the lid for another 5 minutes.
    Add the finished buckwheat ( during this time it will be ready).Mix, sweeten a little.
Try it with salt and pepper, if you need to add what is missing.Turn off and leave under the lid for another 5 minutes.
  6. Sprinkle with fresh herbs. Bon appetit.
    Sprinkle with fresh herbs.
Bon appetit.

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