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 Buckwheat with Vegetables "Rich" Recipe
I do not dispute that the site presents a very large number of recipes with buckwheat. But even with an incomplete amount of ingredients, like mine, I did not get a result. Buckwheat is my weakness of all cereals. Vegetables are my love, and, fortunately, buckwheat is served to this option (as a side dish).
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Special Food Dishes, Vegetarian Food and Diet
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Special Food Dishes, Vegetarian Food and Diet
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Wash the buckwheat groats until transparent. Peel the garlic, chop it with a knife.
    Wash the buckwheat groats until transparent. Peel the garlic, chop it with a knife.
  2. Peel the onion and carrot. Onions, tomatoes, bell peppers cut into cubes.
    Peel the onion and carrot. Onions, tomatoes, bell peppers cut into cubes.
  3. Grate the carrots on a coarse grater.
    Grate the carrots on a coarse grater.
  4. Cut the celery arrow into half rings or cubes.
    Cut the celery arrow into half rings or cubes.
  5. Cauliflower (I have frozen) is not coarsely chopped.
    Cauliflower (I have frozen) is not coarsely chopped.
  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 water in a kettle. Pour the buckwheat into the cauldron with the vegetables, simmer, stirring constantly, for 1-2 minutes. Add boiling water (I always add water to the eye. About 2 fingers more than buckwheat porridge with vegetables), as well as salt and ground black pepper to taste. Turn down the heat, cover with a lid. Cook for 20-25 minutes. Chop the spinach, green onion and dill. Add them to the buckwheat porridge a couple of minutes before cooking, 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 water in a kettle. Pour the buckwheat into the cauldron with the vegetables, simmer, stirring constantly, for 1-2 minutes. Add boiling water (I always add water to the eye. About 2 fingers more than buckwheat porridge with vegetables), as well as salt and ground black pepper to taste. Turn down the heat, cover with a lid. Cook for 20-25 minutes. Chop the spinach, green onion and dill. Add them to the buckwheat porridge a couple of minutes before cooking, mix.
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