How I love buckwheat! And today I want to share with you an interesting buckwheat recipe, where it will sparkle with a new taste and bright colors. It turns out straight gourmet side dish, well, or a separate independent dish.
Buckwheat cooked according to this recipe is incredibly fragrant, juicy, tender, crumbly and very – very tasty.
For video enthusiasts, I prepared a short video recipe:
(embed) https://www.youtube.com/watch?v=HI4x2A3OBeo (/ embed)
A step-by-step recipe on how to cook buckwheat deliciously.
First, prepare all the vegetables.
Finely chop the onion.
I rub the carrots on a coarse grater and put in a plate for onions.
I cut the tomatoes into cubes.
I heat the pan with sunflower oil, spread the onions and carrots. I cook for 5 minutes, stirring. You can cover the lid so that the vegetables are not fried.
After 5 minutes, add the tomatoes and mix.
I cover and stew for another 5 minutes. I cook vegetables on a fire slightly below average.
I wash buckwheat and spread it in an even layer on vegetables.
In a separate deep plate, mix hot (freshly boiled water) with tomato paste or pepper paste. Salt and pepper to taste. I'm mixing it up.
Pour buckwheat with vegetables with this sauce. I cover the frying pan with a lid and cook on the smallest fire for 20 to 27 minutes, until all the liquid is absorbed into the buckwheat.
All! A wonderful buckwheat dish is ready, the aroma filled the whole apartment, mmm ….
Enjoy your meal! In the video above you can see how loose buckwheat turns out
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Thank you for being with me. See you soon!
To make buckwheat, I needed:
200 gr. buckwheat (raw).
400 gr. hot water.
180 gr. carrots.
160 gr onions.
200 gr. fresh tomatoes.
70 gr. tomato paste.
To taste salt and pepper.
Sunflower oil – 1-2 tbsp.