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).
Servings Prep Time
6 10minutes
Cook Time
50minutes
Servings Prep Time
6 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. 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.
  3. Grate the carrots on a coarse grater.
  4. Cut the celery arrow into half rings or cubes.
  5. 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.
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