Spicy Buckwheat with Vegetables Recipe
Buckwheat porridge with vegetables can be served as a side dish or as an independent dish. This dish is ideal for cooking in the country. This is done simply and quickly, and even in cold form does not lose its attractiveness. It is very convenient to use buckwheat in bags. While it was cooking, fry the vegetables for literally 2-3 minutes, allowing them to retain their flavor and freshness. Chili pepper gives the dish a slight sharpness and aroma, Bulgarian pepper and garlic – piquancy, carrots – a sweet note, and tomato paste – a pleasant sourness. So much for the variety of taste sensations!
Servings Prep Time
8 5minutes
Cook Time
20minutes
Servings Prep Time
8 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Put three bags of buckwheat in boiling water without opening them. Cover and simmer for 20 minutes. While the buckwheat is cooking, there are 20 minutes for cooking vegetables.
  2. Put a frying pan to heat up. Cut the sweet pepper into cubes.
  3. Carrot – cut into strips, chili pepper – into small cubes.
  4. Onion – cut into a quarter of rings.
  5. Pour vegetable oil into a preheated frying pan and fry the finely chopped onion in it for two minutes.
  6. Add the prepared carrots and chili peppers. Fry, stirring, for three minutes.
  7. Add the sweet pepper and cook for 3 minutes.
  8. Dilute the tomato paste in warm boiled water.
  9. Pour in the vegetables, cover with a lid. Cook for 3 minutes.
  10. Take out the bag of buckwheat, let the water drain, carefully open the bag on the side and put the buckwheat to the vegetables.
  11. Combine everything, add salt, pepper to taste and, if desired, crushed garlic. Mix well and turn off the heat. Serve, sprinkled with parsley.
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