Merchant-style buckwheat is tasty and healthy
Do you think that buckwheat is intended only for dietary nutrition? Then try to make buckwheat like a merchant, very satisfying and tasty. Its cooking technology is similar to pilaf, but this dish turns out to be easier on the stomach. Such "buckwheat pilaf" can be cooked on weekdays, but it is not a shame to serve it for a festive dinner.
Ingredients
To prepare a dish, we will need the following products:
- 500 g buckwheat;
- about one kilogram of meat;
- one large onion;
- large carrot;
- vegetable oil for frying;
- salt - to your taste;
- spices (1 tsp. seasoning for meat, 0.5 tsp. pepper mixture).
It is better to take a pork neck, so the dish will turn out to be moderately fat and juicy.
Buckwheat like a merchant: we cook step by step
As usual, we start with the meat: we cut the pork into small pieces. It is not necessary too large, it can be tough, because buckwheat itself is cooked quickly.
Now we proceed directly to the preparation:
- Mine and clean carrot, cut it into large strips. If you don't like that, you can just grate it on a coarse grater. But large orange carrot slices look very nice against the general background.
- Peel the onion and cut it into half rings.
- Pour the cereal into a bowl and rinse it several times with water. If necessary, we first sort out the buckwheat from the litter.
- We put a duck on the fire. When it warms up well, pour in 100 ml of oil and lay out the meat. Stirring, fry the pieces until they are covered with a beautiful golden crust. You can use a cauldron with thick walls or a deep frying pan that has a tight-fitting lid.
- Add onions to the meat, fry them together.
- As soon as the onion turns golden, send the carrots to it.
- When the carrots are soft, sprinkle everything with spices and salt. We mix.
- It remains to add the main ingredient - cereals, and pour water over it. The liquid should be 1.5 cm higher above the buckwheat.
- Mix again and let it boil. Then we cover the cauldron and simmer over low heat for 20 - 30 minutes, until the buckwheat is ready.
You can serve buckwheat like a merchant for lunch as a second course, or just for dinner. It turns out fragrant, satisfying and very tasty.