Serve buckwheat with vegetables can be in the form of a side dish or as a separate dish. This dish is perfect for cooking in the country. It is done simply and quickly and even cold does not lose its appeal. It is very convenient to use buckwheat in bags. While she cooked, literally 2-3 minutes fried vegetables, allowing them to preserve flavor and freshness. Chili pepper gives the dish a light sharpness and aroma, Bulgarian pepper and garlic - piquancy, carrots - a sweet note, and tomato paste - a pleasant acidity. Here is a variety of taste sensations!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 3 packs Buckwheat
- 150 gram Onion
- 150 gram Carrot
- 300 gram Bell peppers
- 1 piece Chili pepper
- 1 clove garlic
- 2 tablespoons Vegetable oil
- 1 tablespoon Tomato paste
- 200 ml Water
- 1/4 bunch Parsley
- Salt, pepper
Ingredients
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Instructions
- Put three bags of buckwheat into boiling water without opening them. Cover and simmer for 20 minutes. Until cooked buckwheat, there are 20 minutes to cook vegetables.
- Put heat up the pan. Sweet pepper cut into cubes.
- Carrots- cut into straws, chili - small cubes.
- Onion - cut into a quarter of the rings.
- Pour vegetable oil into a heated pan and fry the chopped onion in it for two minutes.
- Add prepared carrots and chili peppers. Fry, stirring, three minutes.
- Add sweet pepper and cook for 3 minutes.
- Dilute tomato paste in warm boiled water.
- Pour the vegetables, cover with a lid. Cook for 3 minutes.
- Get a bag of buckwheat, allow to drain the water, gently open the bag on the side and put buckwheat to the vegetables.
- All connect, add salt, pepper to taste and optionally crushed garlic. Mix well and turn off the heat. Serve sprinkled with parsley.
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