A wonderful dish that will appeal even to those who do not like buckwheat. Buckwheat from the slow cooker is more loose and juicy. If you have slow cooker be sure to try to cook buckwheat for this recipe. You like it.
Prepare all the necessary products: buckwheat, meat, mushrooms, spices, onions, vegetable oil.
Peel and chop the onion.
In a bowl slow cooker add 2 tablespoons of vegetable oil and turn on the" FRYING " meat 40 minutes.
Fry onions in heated oil.
Fry the onions with the lid on the slow cooker until Golden brown.
Meat cut into small pieces, removing with them the excess fat and veins.
Add the chopped meat to the onions and fry with the lid closed for fifteen minutes.
Mushrooms wash and cut into plates.
Then add mushrooms, paprika, salt and pepper.
Instead of mushrooms, you can use any other fresh or frozen mushrooms.
Fry under a closed lid until the end of the "FRYING" mode. Meat and mushrooms should be fried under a closed lid in order not to evaporate the juice, which will be prepared in the future buckwheat. The more juice you get, the tastier and more fragrant buckwheat will turn out.
At the end of the mode Frying", add broth or hot water enough to cover all products. Set the Pilaf mode, time 1 hour. Or simmer on the stove with the lid closed until ready.
Buckwheat turns out delicious, flavorful, melts in your mouth.