Buckwheat with Vegetables “Royal Garnish” Recipe
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.
Servings
6
Cook Time
35minutes
Servings
6
Cook Time
35minutes
Ingredients
Instructions
  1. Products.
  2. Cut onions, tomatoes and peppers into slices, grate carrots and beets on a coarse grater.
  3. 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.
  4. Add the raw beetroot and cook for another 2-3 minutes.
  5. 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.
  6. Add buckwheat to the vegetable mixture and fry for 1-2 minutes.
  7. 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.
  8. 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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