How I love buckwheat! And today I want to share with you an interesting recipe for buckwheat, where it will sparkle with a new taste and bright colors. It turns out to be an exquisite side dish, or a separate independent dish.
Buckwheat cooked according to this recipe turns out to be incredibly aromatic, juicy, tender, crumbly and very - very tasty.
For video lovers, I have prepared a short video recipe:
A step-by-step recipe for how to cook buckwheat deliciously.
First, I'll prepare all the vegetables.
Finely chop the onion.
I rub the carrots on a coarse grater and put them on a plate with the onions.
I cut the tomatoes into cubes.
I heat up a frying pan with sunflower oil, put onions and carrots. I cook for 5 minutes, stirring. You can put the lid on to prevent the vegetables from roasting.
After 5 minutes, add the tomatoes, mix.
I cover the lid and simmer for another 5 minutes. I cook vegetables on a slightly below average fire.
I wash the buckwheat and spread it in an even layer on the vegetables.
In a separate deep bowl I mix hot (freshly boiled water) with tomato paste or pepper paste. Salt and pepper to taste. I will stir.
How I make pepper paste look here.
I pour buckwheat with vegetables with this sauce. I close the pan with a lid and cook on the lowest heat for 20 to 27 minutes, until all the liquid is absorbed into the buckwheat.
All! A wonderful buckwheat dish is ready, the aroma has filled the whole apartment, mmm….
Bon Appetit! In the video above you can see how crumbly buckwheat turns out :)
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To cook buckwheat, I needed:
200 gr. buckwheat (raw).
400 gr. hot water.
180 g carrots.
160 g onions.
200 gr. fresh tomatoes.
70 gr. tomato paste.
Salt and pepper to taste.
Sunflower oil - 1-2 tablespoons
See also my other recipes:
Potatoes with milk
Dessert made from regular milk
Quick breakfast: lazy khachapuri