Buckwheat porridge is a healthy and nutritious dish. It contains a number of vitamins, minerals and trace elements: proteins, iron, potassium, phosphorus, B vitamins, fiber, etc. Regular use of buckwheat has a positive effect on blood circulation, improves metabolic processes in your body, and stabilizes the heart. Cooking buckwheat porridge is quite simple, and you can change the amount of vegetables and their proportions at your discretion.
It is necessary
-
- 200 grams of buckwheat;
- 1 onion;
- 1 carrot;
- 2 tomatoes;
- 2 bell peppers;
- 50 grams of butter;
- parsley and dill;
- salt.
Instructions
Step 1
Thoroughly sort out 200 grams of buckwheat, then rinse it well. Pour 0.5 liters of cold water into a 1.5 - 2 liter saucepan and put on fire. After the water in the saucepan has boiled, add one teaspoon of topless salt to it (the water should taste a little salty)
Step 2
Pour buckwheat into boiling water and cover the pan with a lid. Simmer the porridge for 15 minutes, stirring occasionally
Step 3
While buckwheat is cooking, tackle vegetables for a side dish. Take two medium tomatoes, wash them thoroughly and remove the stalks. Then put them in boiling water for 1-2 minutes - this will allow you to easily remove the skin from them. Cut the tomato pulp into small cubes. Medium onion and carrots, peel and rinse under cold water. Chop the onion finely, cut the carrots into small cubes
Step 4
Take two small bell peppers: wash, peel and cut into thin strips
Step 5
Melt 50 grams of butter in a skillet
Step 6
Transfer the chopped onions and carrots to the pan and fry them over low heat for 2-3 minutes
Step 7
Add chopped tomatoes, fry for 1-2 minutes. After the tomatoes have softened, transfer the bell pepper cut into strips to a frying pan, mix everything well and simmer the vegetables until cooked for another 3 minutes under a closed lid
Step 8
Gently place the cooked buckwheat and stewed vegetables on plates; for beauty, sprinkle finely chopped fresh dill and parsley on top.
