Ingredients for Buckwheat Garnish with Carrots and Onions
- Buckwheat groats 250 grams
- 1 medium onion
- 1 medium carrot
- Medium sized garlic 1 clove
- Butter 50 grams
- Vegetable oil 3 tablespoons
- Salt 1 teaspoon
- Pure cold cold water 500 milliliters
- Main ingredients: Onion, Carrot, Buckwheat
- Serving 4 servings
- World Cuisine
Medium pan with a lid, Cooker, Tablespoon, Teaspoon, Sieve, Newspaper or A4 paper, Coarse grater, Cutting board, Knife, Plate - 2 pieces, Wooden spatula, Saucer, Serving dish, Frying pan with a lid
Making a side dish of buckwheat with carrots and onions:
Step 1: prepare buckwheat.
Pour buckwheat onto a piece of newspaper or a blank sheet of paper and remove the spoiled groats, pebbles and dirt. Then gently move the component into a sieve and rinse thoroughly under running water until the liquid becomes clear.
Immediately after this, pour the buckwheat into the middle pan and fill it with clean cold water. Attention: the ratio of cereals and liquids should be 1 to 2. Put the container on medium heat and cover with a lid. When the water begins to boil, pour salt to taste and mix everything well with a tablespoon. Reduce the heat and cook the buckwheat until the liquid completely evaporates under a slightly open lid. Then turn off the burner, and set the pan aside.
Step 2: prepare the carrots.
Using a knife, peel the carrots from the peel and then rinse thoroughly under running water. Using a coarse grater, grind the component directly on the cutting board. Then immediately pour the carrot chips into a clean plate.
Step 3: prepare the onion.
With a knife, peel the onion from the husk and rinse well under running water. We lay out the component on a cutting board and finely chop it with squares. Pour the chopped onion into a free plate and leave it aside for a while.
Step 4: prepare the garlic.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Thus, we can easily peel a clove from the husk. Now we rinse the component a little under running water and lay it back on a flat surface. Finely chop the garlic and pour into a free saucer.
Step 5: prepare a side dish of buckwheat with carrots and onions.
Pour vegetable oil into a pan and put on medium heat. When the container with the contents warms up well, pour the chopped onion here. From time to time, stirring with a wooden spatula, fry it for 5 minutes. Then add carrot chips to the pan. Again, mix everything well with improvised inventory and continue to fry vegetables 5 minutes. After the allotted time, we cover the container with a lid and simmer the roasting additionally 5 minutes. Attention: mix carrots with onions is no longer necessary, as vegetables should allocate more juice and become soft.
Now remove the lid and pour boiled buckwheat into the pan, and also add finely chopped garlic and butter immediately. Mix everything thoroughly with a wooden spatula until smooth. Reduce the fire, cover the container with a lid and let the garnish stand another 3 minutes. During this time, buckwheat will absorb vegetable juice and become fragrant and very tasty. Immediately after that we turn off the burner and set the pan aside.
Step 6: serve the side dish of buckwheat with carrots and onions.
Pour a hot side dish of buckwheat with carrots and onions with a wooden spatula or a tablespoon onto a special plate and serve it with a fried or boiled meat to the dining table. By the way, cutlets and fresh vegetables are ideal for such a dish.
- to save time allotted for the preparation of a side dish, you can fry vegetables in parallel with cooking buckwheat, and at the end combine everything;
- the side dish will turn out very tasty if you add high-quality buckwheat groats to it. To do this, it is best to purchase a component of trusted brands and packaged in packages;
- in the dish you can add any spices to your taste. For example, it can be black pepper, a mixture of dried bell peppers, seasoning "hops-suneli" and much more.