This buckwheat porridge is something incredible and interesting. I made this buckwheat with vegetables for the first time, and I really liked what I recommend to you. The taste of this dish is vegetable. A light and spicy aroma will delight you at dinner.
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 1 glass Buckwheat
- 1 piece Beet
- 1 piece Carrot
- 1 piece Bulgarian pepper
- 1 piece Onion
- 2 pieces Tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon Salt
- 0,5 bunch Greens
- 1 tablespoon Vegetable oil
Ingredients
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Instructions
- Products.
- Cut onions, tomatoes and peppers into slices, grate carrots and beets on a coarse grater.
- Pour vegetable oil into a frying pan (or whatever you will cook), put the onion, fry it for 1 minute, then add the carrots and fry lightly.
- Add the raw beetroot and cook for another 2-3 minutes.
- Then add tomatoes (who likes a richer taste, add a spoonful of tomato paste), bell pepper and fry for 3 minutes. And spices to taste.
- Add buckwheat to the vegetable mixture and fry for 1-2 minutes.
- Pour 1-1.5 cups of boiling water, check for spices, cover and simmer on low heat for 20-25 minutes. The dish can be cooked both on the stove and in a slow cooker.
- Sprinkle with herbs, delicious both hot and cold. It is good as an independent dish, as well as with any meat products. The dish is ready!
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