Buckwheat with tomato sauce is a great alternative for a light dinner. Cooking it can be a delicious meal. The taste of mushroom, spicy. Can go as a separate dish and as a side dish. Can be served as cutlets and pickles.
Slice the mushrooms and arbitrarily, again, I cut smaller.
And tomatoes there too. Also cubes, not so small.
Now take a deep frying pan (+a little vegetable oil and butter) and fry it in carrots and onions for 3 minutes on high heat.
Add mushrooms and simmer for 2 minutes (the fire can be reduced a little). I have were mushrooms, but I think, that with other fragrant mushrooms (type white) will not worse (and can and even better!).
Add tomatoes and simmer for 2 minutes.
The final stage: add the washed buckwheat, sauteed tomatoes, water, herbs. Salt and pepper to taste, mix everything. Cover with a lid, reduce the heat (I cooked on three, I have a maximum of 9) and cook/simmer for about 20 minutes.
After cooking, let the porridge infuse for 10-15 minutes (do not open the lid!). It turns out here is such a wonderful mess. I use it as a garnish, and eat just like that - she's very very delicious and flavorful!