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Print Recipe
 Buckwheat with Tomato Recipe
We really liked this combination of products and the usual buckwheat porridge has become, almost, in an exquisite garnish. Very tasty and juicy is obtained. I recommend you to try buckwheat for a new taste.
Course Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast, Second Course, Special Food Dishes, Vegetarian Food and Diet
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast, Second Course, Special Food Dishes, Vegetarian Food and Diet
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Tomato, in this recipe, you can add, and you can just confine tomato paste, I chose to add. To make a cross-shaped incision, pour boiling water for a couple of minutes and remove the skin, cut into cubes, large/smaller is a matter of taste, I wanted the tomatoes to be felt, and not turned into a sauce.
    Tomato, in this recipe, you can add, and you can just confine tomato paste, I chose to add. To make a cross-shaped incision, pour boiling water for a couple of minutes and remove the skin, cut into cubes, large/smaller is a matter of taste, I wanted the tomatoes to be felt, and not turned into a sauce.
  2. Grate the carrots and finely chop the onions. In a frying pan heat the vegetable oil and put the onion. Fry until soft. Then add the carrots, stir and fry a little more.
    Grate the carrots and finely chop the onions. In a frying pan heat the vegetable oil and put the onion. Fry until soft. Then add the carrots, stir and fry a little more.
  3. Then add tomato and a little stew, if tomato is not added, then this step is skipped.
    Then add tomato and a little stew, if tomato is not added, then this step is skipped.
  4. Mix 2 cups boiling water and tomato. In a pan put the buckwheat and cover with tomato sauce. You can take tomatoes in your own juice or any other tomato. Add salt and pepper. Mix again, close the lid and simmer on low heat for about 20 minutes until the liquid disappears completely.
    Mix 2 cups boiling water and tomato. In a pan put the buckwheat and cover with tomato sauce. You can take tomatoes in your own juice or any other tomato. Add salt and pepper. Mix again, close the lid and simmer on low heat for about 20 minutes until the liquid disappears completely.
  5. Buckwheat with tomato sauce is ready!
    Buckwheat with tomato sauce is ready!
  6. Bon appetit!
    Bon appetit!

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