The best dinner is the one that doesn't take a lot of time to prepare. Buckwheat with mushrooms will help out the hostess who is late at work. A hearty dish is quickly prepared and will nourish the whole family.
It is necessary
- - 1 glass of buckwheat,
- - 2 glasses of water,
- - 150 grams of any frozen or fresh mushrooms,
- - 3 eggs,
- - 1 large carrot,
- - 1 bell pepper,
- - 1 medium onion,
- - 2 tablespoons tomato paste
- - vegetable oil,
- - salt, pepper and herbs - to taste.
Instructions
Step 1
Pour two cups of water into a saucepan and bring to a boil. Lightly salt the water and pour buckwheat into it. Add 2 tablespoons of sunflower oil to a saucepan, stir and cook until tender (15 minutes with the lid closed over low heat).
Step 2
Pour boiling water over the onion and chop finely. Grate the carrots on a coarse grater. Cut the mushrooms into small pieces, if required. Cut the bell pepper into strips.
Step 3
Save all vegetables in a skillet. Add mushrooms and some water to vegetables. Simmer until mushrooms are cooked. Add tomato paste, salt and pepper and cook for 1-2 minutes, stirring occasionally.
Step 4
Hard-boiled eggs and cut into cubes. Finely chop fresh herbs. Mix herbs with eggs.
Step 5
Put the finished buckwheat on a dish and pour over the resulting gravy and stir. Place eggs mixed with herbs on top.
