There are many recipes for pilaf. But the initial components for pilaf are unchanged: rice, meat, vegetables. I propose to deviate from the rules and cook buckwheat pilaf. The dish turns out to be very tasty and healthy. The specified amount of food is enough for 4 servings.
It is necessary
- - buckwheat groats - 350 g;
- - meat on the bone (lamb, pork) - 500 g;
- - onions - 2 heads;
- - carrots (large) - 3 pcs.;
- - garlic -1 head;
- - tomato paste - 1 tbsp. l.;
- - vegetable oil - 3 tbsp. l.;
- - salt - 0.5 tsp;
- - ground black pepper - a pinch.
Instructions
Step 1
Rinse the meat with water, cut into small pieces.
Step 2
Peel and grate the carrots.
Step 3
Peel the onion, cut into rings and fry in vegetable oil until golden brown. Add carrots to the onion and simmer for a few minutes. Then add the meat and sauté over high heat for a few minutes until the meat is covered with a crust. Then reduce heat to low, add tomato paste and a little water to the meat (so that the meat is covered with water) and simmer the mixture, covered, until the meat is tender.
Step 4
Sort the buckwheat and fry in a hot frying pan (without oil) for several minutes, stirring constantly.
Step 5
Pour the fried buckwheat into the pan with meat, distribute evenly. No need to stir. Add water so that the water covers the buckwheat. Wash the garlic without peeling it off. Press the head of garlic into the buckwheat. Cover the pilaf and cook until buckwheat is cooked (15-20 minutes). Sprinkle the finished pilaf with salt and pepper, stir. Serve with fresh herbs. The dish is ready!
