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Print Recipe
Buckwheat with Vegetables "Rich" Recipe
I do not argue, the site is a very large number of recipes with buckwheat. But even with incomplete number of ingredients, as I have, not received outcome. Buckwheat is my weakness of all the cereals. Vegetables are my love and fortunately, it is to this option supply buckwheat (as a side dish).
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Wash buckwheat to clear water. Garlic peel, chop with a knife.
    Wash buckwheat to clear water. Garlic peel, chop with a knife.
  2. Peel onions and carrots. Onions, tomatoes, bell peppers cut into cubes.
    Peel onions and carrots. Onions, tomatoes, bell peppers cut into cubes.
  3. Grate the carrots.
    Grate the carrots.
  4. The arrow of celery cut into half rings or cubes.
    The arrow of celery cut into half rings or cubes.
  5. Cauliflower (I have frozen) is not large cut.
    Cauliflower (I have frozen) is not large cut.
  6. In a cauldron in vegetable oil fry onions, carrots, bell peppers, garlic, celery, cauliflower for 5 minutes. Add the tomato and simmer for another 5 minutes. Boil the water in the kettle. Pour buckwheat into the cauldron to the vegetables, simmer constantly stirring for 1-2 minutes. Add boiling water, (I always add water to the eye. About 2 fingers higher than buckwheat with vegetables), as well as salt and black pepper to taste. Turn down the heat, cover with a lid. Cook for 20-25 minutes. Cut spinach, green onions and dill. Add them to buckwheat for a couple of minutes until ready, mix.
    In a cauldron in vegetable oil fry onions, carrots, bell peppers, garlic, celery, cauliflower for 5 minutes. Add the tomato and simmer for another 5 minutes.
Boil the water in the kettle.
Pour buckwheat into the cauldron to the vegetables, simmer constantly stirring for 1-2 minutes. Add boiling water, (I always add water to the eye. About 2 fingers higher than buckwheat with vegetables), as well as salt and black pepper to taste. Turn down the heat, cover with a lid. Cook for 20-25 minutes. Cut spinach, green onions and dill. Add them to buckwheat for a couple of minutes until ready, mix.

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