Red Buckwheat Recipe
No, this is not buckwheat, this is the secret of its preparation. The result is a beautiful, delicious and healthy side dish or an independent dish. An ideal recipe for people with low hemoglobin. And it’s interesting for kids who don’t like to just eat vegetables.
Servings Prep Time
2 5minutes
Cook Time
60minutes
Servings Prep Time
2 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Boil or bake the beets, peel, grate on a coarse grater or grind with a blender.
  2. Fry the buckwheat in a dry frying pan for 4-5 minutes, until a bright aroma appears. Such buckwheat porridge after cooking will always be crumbly and very tasty.
  3. Chop the onion and garlic, fry in a saucepan until transparent in vegetable oil, add buckwheat.
  4. And pour boiling water in a ratio of 1: 2. Close the lid, put on low heat, cook until tender.
  5. Add beets to the finished buckwheat porridge.
  6. Add salt, pepper, lemon juice and heat over the fire for a couple of minutes.
  7. Serve with sour cream, herbs and chopped walnuts. Buckwheat porridge prepared in this way turns out to be very tasty, fragrant, bright, crumbly and very useful – buckwheat, beets, nuts, parsley in combination with fats (sour cream) are perfectly absorbed and increase hemoglobin very well. If you exclude sour cream, the dish will be useful for fasting and vegetarians. Enjoy it!
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