Kitchen appliances and utensils: 1-2 liter saucepan, frying pan, stove, cutting board, knife, teaspoon or spatula.
Ingredients
| Product | amount |
| buckwheat | 180-200 g |
| carrot | 2 pcs. |
| leek | 100-150 g |
| celery | 100 g |
| sweet bell pepper | 1 PC. |
| Cherry tomatoes | 200-300 g |
| parsley | ½ beam |
| olive oil | 50-70 g |
| salt | 2 tsp |
| ground pepper | 2 pinches |
Step cooking
- We carefully wash buckwheat in the amount of 200 grams under the tap with cold water until the water becomes clear. We put it in a small saucepan, fill it with two glasses of water, add ½ teaspoon of salt and send to the stove to cook for 10-15 minutes, first over high heat, and when it boils, reduce heat to slow.
- While buckwheat is boiled, we prepare the remaining ingredients of the dish. Take about 150 grams of leek, peel it, wash it under the tap, chop finely on a cutting board, set aside.
- We peel two medium-sized carrots, washed with cold water, first cut into plates, and then thin straws. Here you can apply a grater for Korean carrots. It is recommended to choose a cut - this is a little painstaking method of chopping carrots, but in this form the vegetable will not lose itself in the finished dish, as if you grated it on a regular grater.
- Two stalks of celery, about 100 grams by weight, washed under a tap, cut on a cutting board in the same way as carrots - thin straws, remove to the side, placing in a small container.
- I wash one large Bulgarian sweet pepper, cut in half, remove the stalk and internal seeds, cut into thin slices approximately the same size as carrots. We put in a small salad bowl, put so far to the side.
- We send the pan to the stove, turn on the fire, add 50 ml of olive oil to the pan, heat it a little, place the chopped leek in the pan, fry it for 30-40 seconds, stirring with a kitchen spatula so that it does not burn.
- When the onion absorbs olive oil and begins to exude a smell, add chopped carrots and celery to the pan, fry for a while until soft.
- Now add chopped bell pepper to the vegetables, mix and reduce the heat under the pan. Salt the vegetables with about one teaspoon without top of salt, pepper with one or two pinches of black pepper.
- We stew vegetables in the juice that appeared when adding bell pepper, here you can add literally one tablespoon of water. We keep the vegetables on fire for five or six minutes, constantly mix so that they do not burn on the bottom of the pan. At this time, you can add a handful of chopped fresh parsley, previously washed under running water.
- While the vegetables are stewed, wash the cherry tomatoes (about 150 g), cut them in half. You can take any other tomatoes and cut them into slices as you wish. We also wash half a bunch of fresh parsley under the tap, cut it not very finely, until we put it aside.
- Meanwhile, buckwheat is ready. We take two portioned plates, spread the buckwheat on them with a tablespoon, place the vegetables from the pan on a plate just a slide, put sliced halves of cherry tomatoes or slices of simple tomatoes around the plate.
- On the other plate, place the vegetables and mix them with the cherry.Sprinkle parsley on both plates and serve.
The article presents two ways of serving dishes, and you can use either one depending on your preferences, or take your own initiative.
Video recipe
For those who want to get acquainted with the process of preparing a vegetarian dish of buckwheat porridge with vegetables and find out the details of cooking, this video material will greatly help.
Dear readers, are you cooking buckwheat cereal with vegetables? How do you do this, what products do you use? Tell us, have you tried cooking buckwheat with vegetables this way? Write in the comments how your loved ones reacted to the product, what new things did you learn and took note of.
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