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
- 300 gram Buckwheat
- 100 gram Onion
- 130 gram Carrot
- 1 piece Bulgarian pepper
- 100 gram Cauliflower
- 1 piece Celery root
- 70 gram Spinach
- 100 gram Tomato
- 4 cloves garlic
- 1/2 bunch Dill
- 1/2 bunch Green Onion
- Vegetable oil
- Salt
- Black pepper
Ingredients
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Instructions
- Wash buckwheat to clear water. Garlic peel, chop with a knife.
- Peel onions and carrots. Onions, tomatoes, bell peppers cut into cubes.
- Grate the carrots.
- The arrow of celery cut into half rings or cubes.
- Cauliflower (I have frozen) is not large cut.
- 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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