Sensing the crisis, everyone grabbed buckwheat, even those who do not eat it at normal times. I got so familiar. They say they saw how cereals were loaded into carts, not in bundles, in packages... They could not stand it, they also took 5 kilograms for a rainy day. Then they realized that the days when they had to eat it would become black - not to waste the good?
I laughed - in fact, the dislike for buckwheat comes from the fact that we all usually cook it in two or three hackneyed ways: crumbly buckwheat for a side dish, buckwheat-spread in milk. Well, some people also make buckwheat casseroles.
But you can make buckwheat and a salad!
My favorite, by the way, is with spinach. I generally love spinach, in all its forms. We prepare it even for the winter - in our own juice. When I write this, I feel like Pope the sailor (and this cartoon was once filmed in order to promote spinach among the children's audience). With spinach, by the way, I make trout with caviar sauce and champagne (then I'll give you a link, I've already posted the recipe here).
And for this salad we take:
• Spinach - a large fluffy bunch of commercials, not less than 200 grams (as much as anyone likes)
• The bunch of green onions is small.
• A handful of nuts (whatever you like, we fry and chop them)
• Boiled buckwheat already, by weight - about two-thirds of spinach
• A handful of dried sour berries. Berries can be different, cherries, cranberries, red currants - in general, that is. You can take a chance and try to cook with sumac, but this is for lovers of sour, and perhaps only half or even a third of a handful will have to take sumac.
• A bunch of parsley
• Olive oil, lemon juice, salt, some sugar and spices for dressing
Cooking, you know, is easier than steamed turnips.
We wash the berries and pour boiling water - let them swell a little.
Spinach, if fresh, rinse with ice water and chop. If it is ice cream, then pour it over with boiling water. If it is in its own juice, remove excess liquid and simply put it in a salad bowl.
Then finely chopped and parsley will go there. We mix!
Add boiled buckwheat and mix again!
By this time, the berries have already swollen, so if you have large ones, then chop them, if small ones, add them like this - and mix again.
Here you have to mix at every stage, because all products must be distributed very uniformly - in order for the salad to sound, it is necessary that everything is in each spoon.
A handful of nuts - and mix again.
Now we are preparing a dressing with olive oil, lemon juice, salt, spices and sugar (I take about half a teaspoon). Just fold all the ingredients (proportions such that you like it) and pour into a jar, close the lid and shake vigorously.
Season the salad, gently stir again, let it brew (about an hour) and... Bon appetit!
Trout recipe stuffed with spinach with caviar sauce and champagne - Tyts