Kitchen appliances and utensils: stove, deep frying pan, pan for porridge (with thick walls), knife, cutting board, coarse grater, glass, tablespoon, kitchen spatula.
Ingredients
| Buckwheat | 1.5 stack |
| Bow | 1 PC. |
| Carrot | 1 PC. |
| Garlic | 4-5 cloves |
| Salt | taste |
| Pepper | taste |
| Vegetable oil | 5-6 Art. l |
| Water | 3 stack |
Step cooking
Ingredient preparation
- Prepare all the ingredients you need to prepare this dish. Also prepare the dishes - a pan with thick walls and a bottom and a pan.
- Peel the onions, carrots and garlic. Rinse vegetables under cold water.
- Finely chop the onion into cubes.
- Grate the carrots on a coarse grater.
- Press the garlic with a knife to the board and then cut into cubes.
Cooking a dish
- Measure out the right amount of buckwheat and rinse it under water. Rinse two to three times until the water becomes clear.
- Place a pot on the stove in which you will cook porridge. It can be a cauldron, a pan with thick walls and a bottom, a stewpan. Pour washed buckwheat into the pan and pour water. If you are a novice cook, it is better to measure the amount of water with a glass. The standard proportion for buckwheat is 1: 2. That is, a glass of buckwheat - two glasses of water. If you like buckwheat with water, you can pour a little more. Over time, you can learn how to determine the right amount of water per eye and not measure with containers. In this case, water must be poured so that it rises about 1.5 cm above the buckwheat.
- Turn on the fire. Salt to your liking. Flatten the surface of buckwheat with a spoon. There is one trick - when the buckwheat boils, in the center all the rubbish and husk will gather in the foam. It can be carefully removed and you will have perfectly clean buckwheat.
While cooking buckwheat, heat the pan (the pan should be large and roomy). Pour 5-6 tbsp. Into a hot pan. l vegetable oil, heat it. Pour the chopped onion into the pan and fry it until it is a beautiful golden color. Do not forget to stir.
- Then add chopped garlic and, constantly stirring, fry them with onions for another 1 minute. Last, send the grated carrots to the pan. Fry until tender.
- Add ground black pepper and quite a bit of salt. Mix everything and check the readiness of buckwheat. Buckwheat is ready when all the water in it has boiled (just check by moving the porridge with a spoon from the edge of the pan). Buckwheat should also become soft and easy to chew. If buckwheat is ready, transfer it to the pan and mix well with frying. Turn off the stove. Cover and let stand and soak for 5 minutes.
- Your delicious buckwheat with onions and carrots is ready! Enjoy your meal!
Video recipe
See how simple and fast this dish is prepared in an ordinary kitchen. In the video you will see and hear advice on how to cook buckwheat, directly from the hostess. Make sure that this dish is made from very simple products and does not require time-consuming.
Buckwheat with onions and carrots is a real find. It is perfect for absolutely any meat dishes (meatballs, meatballs, chicken legs, steaks, etc.). It can be served with fresh and pickled vegetables. And, frankly, without everything, such buckwheat is very tasty.No wonder this is a favorite dish of students - after all, it takes a little time to prepare, the budget does not pull, and the smell of a half-hostel flies! Tell us in the comments, what did you prepare as a student? Do you like such porridge?
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