Don't you like green buckwheat? You just don't know how to cook it. Well, or they never ate it. And, by the way, people used to eat only green buckwheat. That was a long time ago.
In this dish, I really don't know what is the soloist: turkey or buckwheat. Or maybe the main party has not been given to anyone and both products make up a wonderful duet, while performing a song of taste accompanied by the rest of the ingredients?
But guess what, it's better to cook.
So, we take:
• Green buckwheat - 200 grams
• Mushrooms - 100 grams. I had mushrooms, you can take any fresh ones, except oyster mushrooms. Oyster mushroom is not suitable here in any way.
• Turkey breast - 300-400 grams
• A glass of cream
• Sun-dried tomatoes - 30-50 grams
• One onion, not too hot
• A spoonful of honey
• A little nutmeg
• A little fresh parsley and thyme (if there is no fresh thyme, use a little dried, fresh is better)
• A little flour
• Well, salt, of course
How do we cook?
Pour buckwheat with cold water, add some thyme leaves, bring to a boil and cook over low heat under a lid for 10-15 minutes. Then salt, mix, set aside in a wrapped saucepan (well, or on automatic heating in a slow cooker).
Cut the onion into half rings, chop the mushrooms into thin slices, cut the turkey into cubes and roll in flour. Here you can say: for the most responsible - for frying - ready!
So that in hot oil (in a frying pan, of course), first we send onions and mushrooms, and when they are fried, salt and pepper and... Add pieces of turkey directly to them.
Stir constantly and fry all this for at least five minutes. It should look like this.
After pouring in the cream, add a pinch of nutmeg (or rub directly into the pan from the whole) and simmer for a couple of minutes.
Now we chop sun-dried tomatoes and parsley, and, together with honey, send them to buckwheat. Then we try, if anything, add salt to taste. By the way, you can add a couple of tablespoons of oil from a jar of sun-dried tomatoes to buckwheat.
Serve with turkey in a creamy sauce.
Bon Appetit!