Sauce for roasting vegetables in the oven recipe. Vegetables in the oven, baked in large pieces: tasty, healthy and fast! Vegetables in the oven, baked in large pieces - recipe


Calories: Not specified
Cooking time: Not indicated

There is a very convenient way to quickly and tasty feed your family a hearty dinner or lunch - prepare something from the “two in one” series, when both the meat and the side dish are prepared at once. There are many such recipes - both with vegetables and cereals, meat can be marinated or fried, cooked in portions in pots or in one large baking dish. Merchant-style buckwheat with pork turns out very tasty, a recipe with a photo of which we will show. The meat and vegetables will need to be fried first to make the taste brighter, and the grains will just need to be washed or dried if desired, if you like crumbly buckwheat. Next, the dish will be cooked in the oven, but you can cook it.
For our recipe, it is better to take soft meat; pork of moderate fat content is ideal. It cooks quickly, but if you have time, it is better to simmer the meat with buckwheat and vegetables in the oven longer, turning the heat to low, so that the result is tender, juicy meat and a crumbly side dish.

Ingredients:
- buckwheat – 2 glasses (faceted glass);
- pork – 350 gr;
- tomatoes – 3 pcs;
- onion – 2 pcs;
- carrots – 1 piece;
- sweet pepper – 1 piece;
- water – 4.5 glasses;
- salt - to taste;
- black pepper - to taste;
- vegetable oil – 3 tbsp. spoons.

Recipe with photos step by step:




Cut the pork into portions of such a size that it is convenient to lift it with a spoon or pick it up on a fork.





Heat the oil in a thick-walled frying pan or cauldron, add the meat and fry it over medium heat until golden brown on all sides. It will take about 10-12 minutes, no more. Do not fry too much to avoid drying out the meat.





Meanwhile, pour 4.5 cups of water into a kettle or saucepan and place on high heat so that you have boiling water to pour over the cereal and meat. Prepare the vegetables. Cut the tomatoes into small pieces, chop the onion into small cubes or chop it into half rings.





Wash the carrots and peppers, peel them, remove the core and seeds from the peppers. Cut the vegetables into medium-sized pieces, not very finely.







Add onion to the fried pork and continue frying the meat and onion for about two minutes.





Then add the rest of the vegetables, all at once: tomatoes, pieces of sweet pepper and carrots. Stir, pepper and fry for a minute.





Wash the buckwheat. Place it in the pan with the pork and vegetables. Stir, evaporate the liquid, fry the cereal a little (if you need crumbly buckwheat). If the grains will not be fried, then you can mix everything at once or put them in a mold in layers - meat and vegetables down, sprinkle the washed grains on top of it.





Place the meat with buckwheat and vegetables in a form convenient for cooking, always with a lid. If there is no lid, the pan will need to be covered with foil so that the water does not evaporate before the buckwheat is ready. Carefully pour in 4.5 cups of boiling water and add salt. Stir the salt and taste. Cover the mold and place in a hot oven at 180 degrees. After 40-45 minutes, buckwheat with merchant-style pork in the oven will be ready.







Leave the buckwheat in the turned off oven, let it simmer and develop flavor. To serve, prepare a salad of fresh or pickled vegetables, green onions, pickles - take out whatever you like. Divide the hot, aromatic buckwheat porridge with meat into plates and serve. Bon appetit!

Merchant-style buckwheat is essentially crumbly porridge cooked with meat and vegetables. You can use any meat - pork, beef, poultry, minced meat - and it always turns out delicious. Today we are preparing merchant-style buckwheat with chicken.

When I first saw this recipe, I caught myself thinking that I cook it almost the same way, and now at home we call this dish not “merchant-style buckwheat,” but buckwheat pilaf.)))
I must say that this pilaf is prepared very simply, quickly, from available products and is liked by almost everyone, even those who don’t really like buckwheat.

Ingredients:(for 4 servings)

  • 1 cup buckwheat
  • 2 cups hot water
  • 350-400 g chicken fillet
  • 1 large onion (130-150 g)
  • 1 large carrot (150 g)
  • 3-4 cloves of garlic
  • 1-2 tbsp. l. tomato paste or ketchup
  • 25-30 g butter
  • dry seasonings as desired
  • olive or sunflower oil for frying

Instead of tomato paste or ketchup, you can take one large tomato, grated without skin on a coarse grater, it also turns out delicious.
The capacity of the glass does not matter, it is only important to take cereal and water in a 1:2 ratio.

Preparation:

To prepare merchant-style buckwheat, you can use any part of the chicken; I prefer to cook with breast fillet.
So, cut the breast fillet into small pieces.

Pour olive or regular vegetable oil into a cauldron, deep frying pan or pan with a thick bottom, heat it up and lay out the chicken pieces. Salt, pepper and fry until light golden brown.

Chicken can be fried not only in vegetable oil. I always advise not to throw away the fat trimmed from chicken pieces, but to freeze it. It can be added to any minced meat, or can be used when preparing chicken dishes. Just cut it, melt it, then remove the cracklings and add vegetable oil if there is not enough rendered chicken fat. This will further enrich the taste of the finished dish.

But let's get back to the recipe. While the chicken is frying, at the same time, in another frying pan, fry the onion, cut into quarters of rings, until transparent.

Then add the carrots, cut into strips or cubes, and continue to fry over low heat for another three minutes.

Of course, onions and carrots can be fried in the same bowl along with the chicken, but I always fry the vegetables separately, this way they fry more evenly and the finished dish turns out incomparably tastier.
Place prepared onions and carrots in a cauldron with fried chicken. Add garlic, passed through a press.

We sort out the buckwheat, rinse it, pour it into a cauldron with the chicken and vegetables. No need to stir. Then we dilute the tomato mass or ketchup in two glasses of hot water from the kettle and also pour it into the cauldron. To make merchant-style buckwheat with chicken taste even better, at this stage you can add a pinch of any dried seasonings, for example, basil, or my favorite nutmeg, or chicken seasoning, or herbs de Provence. I repeat, there is no need to mix the layers.

When the water boils, skim off the foam a little, but don’t overdo it. Taste for salt and add more salt if necessary. Let the buckwheat boil in an open cauldron; do not close the lid yet.
When the water boils to the level of buckwheat, add 25-30 g of butter.

Now close the cauldron tightly with a lid and reduce the heat to the minimum that your stove allows. Let the dish simmer for 15-20 minutes. Since not all of the water has boiled away yet, the buckwheat and chicken will never burn.

After the specified time, open the lid and mix the contents of the cauldron.

Merchant-style buckwheat with chicken turns out very tasty, aromatic, and, as you can see for yourself, it’s very easy to prepare.

I would also like to add that you can also cook buckwheat without chicken, and use it as an independent dish or as a delicious side dish.
What other delicious buckwheat-based dishes can you prepare? Look at the recipe or cooked in the oven.

That's all for today. I say goodbye to you until the next recipe and wish you all good luck, kindness and good mood!
Always have fun cooking!

Finally, I suggest watching a video about a performance by an extremely talented, amazing girl with the gift of ventriloquism.

The excellent taste and value of buckwheat are undeniable. It contains a whole storehouse of minerals and vitamins vital to the body. Thanks to this, buckwheat dishes are considered a priority in the daily menu. The merchant-style buckwheat recipe is especially popular. This dish of crumbly cereal, completely soaked in aromatic gravy with spices, and pieces of fried meat, mushrooms or minced meat is enjoyed with pleasure even by those who do not have a special love for the product. The food received this advantage for its unsurpassed taste.

The seeds of a plant such as buckwheat have been called buckwheat in Rus' since ancient times. This is connected, as the chronicles say, with its origin, namely, with the fact that it came to Russian lands with Greek monks, who began to cultivate it in our fields. The healthy and tasty cereal quickly fell in love with the Russians and rightfully took its “royal” place on the menu. In those days, porridges prepared from this queen of cereals were considered the most exquisite dish, which was always present on the tables in peasant huts and in the houses of the nobility. Only it was prepared differently.

The rich class, unlike the common people, did not consume “empty” porridge, but with the addition of meat or other suitable ingredients. The recipe for buckwheat in a merchant's style, as the delicacy dish, available only to the nobility, came to be called, has been passed down from mouth to mouth to the present day. Now, along with the classic recipe, there are many interpretations of this delicious dish, and in each of them the taste undergoes some changes depending on what components were used for its preparation.

Benefits, calories

The benefits of buckwheat for the human body are undeniable. It has long been substantiated by both nutritionists and doctors.

Eating dishes containing this grain contributes to the following positive features:

  • enhances the production of serotonin, the so-called joy hormone. Thanks to this, a person who regularly consumes buckwheat is always in a great mood;
  • increases psycho-emotional endurance;
  • has an effect on stimulating brain function.

It is worth noting such factors as the increased content of vegetable protein in buckwheat, similar to animal protein, but absorbed much better, amino acids necessary for the body’s functioning, and an almost complete complex of vitamin groups. The dishes are also appreciated by people watching their own weight. This is due to the fact that it has a fairly low calorie content - only about 90 kilocalories per 100 grams of product.

These figures refer to cereal simply boiled in water, and the merchant’s recipe for buckwheat has slightly different indicators. They are calculated depending on which ingredient was used to prepare the dish. Due to the fact that the article mentions several cooking methods, the calorie content of the finished product will be indicated before each of them.

Classic recipe for buckwheat in the merchant style

We should begin our acquaintance with this magnificent dish with this particular interpretation of it, which we inherited from our ancestors. Its calorie content, provided that pork without fat is used, such as ham, per 100 grams of the finished product will be 119 kilocalories. To prepare this variety you do not need any scarce products.

Everything you might need can be found in the refrigerator of any, even not very thrifty housewife, namely:

  • 500 grams of pork. For this dish, both the fatty and lean parts of the carcass are taken. It all depends on preference;
  • one and a half glasses of sorted and washed buckwheat;
  • large head of onion;
  • a couple of carrots (200-250 grams, no more).

These are the main ingredients. In addition to them, you need vegetable oil for frying, salt and your favorite spices. The process of preparing the dish is so simple that even housewives who are just learning the basics of cooking can handle it. The whole difficulty lies in preparing the meat. Everything unnecessary is cut off from it - various films and veins, washed well under running cold water and cut into small cubes, the size of which is approximately 2x2 centimeters.

When the main ingredient is ready, heat a small amount of oil in a cauldron or frying pan and fry the vegetables, onions and carrots. They must first be peeled and cut into small cubes. As soon as they acquire a golden color, remove them from the frying pan onto a plate, place the meat on it and fry with constant stirring until golden brown (about 5 minutes). At this time, add spices to the pork and salt to taste.

As soon as the meat is well browned, return the pre-fried vegetables to the pan, pour buckwheat on top and fill with cold water so that it covers the top layer by 1.5 centimeters. Now you can add a small amount of salt to the future dish, and for garlic lovers, you can also add this spicy vegetable, finely chopped or crushed. Once all the ingredients are collected, bring them to a boil, reduce the heat to low and leave to simmer for half an hour. After this time, it is not recommended to open the lid immediately - the dish needs to sit for approximately 5-10 minutes.

Merchant-style buckwheat with minced meat

A dish prepared according to this recipe can be an excellent dinner for the whole family. It will also delight friends who happen to drop by for a sneak peek, and one should immediately mention its low calorie content - 100 grams of the royal food contains only 141 kilocalories. Boiled buckwheat with minced meat and vegetables is rightfully considered one of the most delicious recipes for this porridge. Both adults and children love him. The ingredients for merchant-style buckwheat with minced meat are the same as for the classic version, with one small exception - instead of a piece of pork, any meat ground in a meat grinder is used.

The cooking process is very simple and will not take extra time from the hostess:

  • buckwheat is sorted out, placed in a sieve and washed thoroughly under running water;
  • pure buckwheat must be calcined for 5 minutes in a dry frying pan;
  • While the buckwheat grains are being cooked, finely chopped onion and grated carrots should be sautéed in vegetable oil in a second frying pan;
  • after the vegetables have acquired a yellowish tint, tomato paste and minced meat are added to the frying pan, all ingredients are mixed well and cooked together for several minutes;
  • Add washed buckwheat, salt, and spices to the fried vegetables with minced meat, pour boiling water so that it covers all the ingredients by about a finger, mix thoroughly, bring to a boil and reduce the heat to a minimum, tightly covering the future dinner with a lid.

The dish should simmer over low heat for half an hour, after which finely chopped garlic is added to it, mixed and served hot, sprinkled with finely chopped herbs.

Merchant style buckwheat in pots

This recipe for Russian cuisine is the oldest. According to it, food worthy of royal tables was prepared, or “evaporated,” as they said in those days, in ovens. They later began to be called “Russians.” Nowadays, instead of stoves, electric or gas ovens are used to prepare this delicious dish. Otherwise, the technology for preparing the dish, which contains only 124 kilocalories per 100 grams, has remained the same as many centuries ago, and is as follows:

  • stew the meat. Since this version of the Old Russian dish involves the use of beef (4 servings will require 200 grams), its preliminary preparation will take at least half an hour;
  • While the meat is stewing, fry half a finely chopped large onion and one coarsely grated carrot in a small amount of vegetable oil;
  • the next stage is cooking buckwheat. The cereal (one and a half glasses) should be sorted, rinsed well and boiled until half cooked.

After all the semi-finished products are ready, we proceed to the final stage of preparation. Place the meat on the bottom of the pots (4 of them are required, since this amount of food is expected to prepare four servings). Garlic lovers can squeeze a couple of cloves of this spicy vegetable into each pot. The next layer is fried vegetables. We add a little salt to them.

The final stage of preparation is coating the ingredients collected in pots with buckwheat cooked until half cooked. A little water is poured on top, all the contents are mixed well, the pots are closed with lids and placed in an oven preheated to 250 degrees for half an hour. The dish is served to the table in the same container in which it was prepared, which gives the dish some piquancy and originality.

Merchant style buckwheat with mushrooms

This is another recipe for an old Russian dish that is excellent in taste. It will be appreciated not only by those who prefer not to eat meat products, but also by born meat eaters. When preparing a dish containing 124 kilocalories per 100 grams of the finished product, it is permissible to use both fresh seasonal mushrooms and frozen champignons. Instead of water, add vegetable, chicken or meat broth if desired.

The cooking technique is as follows:

  • a glass of buckwheat is sorted out, filled with cool water for about 15 minutes, after which all the floating grains are drained;
  • vegetables, onions, medium-sized carrots, taken 2 pieces each, cut into small cubes and fried in a small amount of vegetable oil until soft;
  • mushrooms, 200 grams, boil in salted water if fresh, or defrost, cut into small pieces, add to the pan to the vegetable mixture and fry everything together for another 5 minutes;
  • After this time, prepared buckwheat, pepper and salt are added to the resulting semi-finished product, mixed and poured with water or broth so that the liquid covers all the ingredients by about a finger.

Further preparation consists of bringing the dish to a boil, reducing the heat to low and simmering it under a tightly closed lid for half an hour. After this, merchant-style buckwheat with mushrooms is laid out on portioned plates, sprinkled with finely chopped herbs and served hot. Due to the fact that mushrooms, like buckwheat, contain a large amount of vegetable protein that can completely replace meat, this dish is perfect for dietary or diabetic nutrition.

Buckwheat in the oven

The dish prepared according to this recipe is an excellent variation of a hearty dinner for those housewives who, due to circumstances, cannot spend a lot of time at the stove. The main stage of cooking will take place directly in the oven, without the active participation of a woman. A huge advantage that merchant-style buckwheat has in the oven is that the porridge, thanks to half an hour of simmering, turns out rich and fluffy.

The best option would be to use beef, but a good result can be obtained by adding chicken, turkey, rabbit or pork to buckwheat. It depends on the personal preferences of the hostess. Most often the dish is prepared with chicken meat. Its calorie content is slightly more than 200 kilocalories per 100 grams of finished product. It all depends on what kind of meat was used in preparing the dish.

The cooking process is as follows:

  • the selected meat (half a kilogram) is cut into small even pieces and fried in a very hot frying pan for 5 minutes until browned;
  • then add finely diced onions and bell peppers, as well as grated carrots. The frying process continues for a few more minutes until the vegetables become soft;
  • The ingredients prepared in this way are laid out in a duck dish, sorted and washed buckwheat is placed on top, salt and spices are added and water is poured so that it lightly covers the main components of the future dish.

At this point, the cooking process, which requires the direct participation of the hostess, is completed, and the dishes are sent to the oven for half an hour, heated to 250 degrees. After this time, the delicious porridge is laid out on portioned plates and served to household members, languishing from the aromas in the air.

With Chiken

This recipe is considered the simplest. But, despite the ease of preparation, merchant-style buckwheat with chicken is a very appetizing and satisfying dish. It will certainly become a favorite dinner option for all family members. In terms of composition and taste, buckwheat porridge with chicken meat resembles pilaf. Its calorie content will be only 121.4 kilocalories per 100 grams of the finished product. This is the case when the housewife uses exclusively breast, and not legs.

The technology for its preparation is as follows:

  • a glass of buckwheat is prepared in the same way as in previous recipes;
  • 300 grams of chicken fillet is cut into small pieces and fried in a hot frying pan for 5-7 minutes;
  • Then vegetables are added to the meat - finely chopped onions and carrots grated on a coarse grater. You will need 1 piece of medium size;
  • The ingredients in the pan must be salted to taste and seasoned with spices. A very good option would be to add dried basil and a crushed clove of garlic;
  • after 3-4 minutes, pour tomato paste diluted in water into the frying pan with the vegetables (2 tablespoons per glass of liquid);
  • Buckwheat is laid out on top, everything is mixed, tightly closed with a lid and simmered over low heat for half an hour. The dish must be stirred several times during cooking.

After 30 minutes, the buckwheat will absorb all the water with the tomato and turn into a delicious porridge, which you won’t be ashamed to serve even when there are guests in the house.

With beef

This dish is attractive not only for its taste, but also for the absence of any difficulties in the preparation process. Calorie content - 154 kilocalories per 100 grams of product. Merchant-style buckwheat with beef will be more tasty if you use young beef meat. It should be taken slightly frozen, this will make the cutting process easier.

The preparation of the food is as follows:

  • meat (take 200 grams of beef for 4 servings) is cut into small cubes, onions and carrots into small cubes, and a glass of buckwheat is soaked for half an hour in cool water;
  • vegetables are placed in a frying pan with vegetable oil and sautéed until soft;
  • Chopped beef pulp is added to the finished vegetable sauté. The process of frying these products together continues over high heat until the meat is set;
  • Prepared buckwheat is laid out on top of the prepared semi-finished product, salt and spices are added to taste, everything is filled with water so that it lightly covers the products.

The further preparation process is identical to those described above. Merchant-style buckwheat with beef is also prepared in pots or in a duck pot. The appropriate method is chosen at the discretion of the hostess.

Recipe for merchant-style buckwheat with pork in a frying pan

Buckwheat porridge with pork meat is considered traditional, since in the houses of the Old Russian nobility this was what they loved most. Most modern housewives prefer to cook food in a frying pan. A very popular recipe is one that uses tomatoes in addition to the ingredients listed above. In some cases they are replaced with tomato paste. This version of buckwheat porridge has the highest calorie content. 100 grams of the finished product contains a little more than 250 kilocalories.

Step-by-step preparation of a dish such as merchant-style buckwheat with pork involves performing the following steps:

  • prepare onions and carrots (take 2 medium-sized pieces each) as in previous recipes and sauté in a frying pan in a small amount of vegetable oil;
  • add pork cut into small cubes to the vegetables and continue frying until the meat is half cooked;
  • a medium-sized chopped tomato or 2 tablespoons of tomato paste are placed in the prepared semi-finished product, salt and spices are added to taste, a clove of garlic is squeezed out, everything is covered with prepared buckwheat and poured with hot water so that it lightly covers the contents of the frying pan.

After boiling, the fire is reduced to a minimum, the dish is tightly closed with a lid and the dish is simmered in this state for at least half an hour. The food is served on the table in portioned plates. It is best to sprinkle it with herbs on top.

Merchant style buckwheat without meat

In some cases, you can prepare such a meatless dish for dinner. This recipe is suitable for those people who are vegetarians or have a history of any disease that does not allow the consumption of meat products. To ensure that the dish does not lose its traditional taste, the seasoning used in its preparation is merchant-style maggi, buckwheat. It can be purchased at any store. I would like to immediately note that any meat-eater will like this dish, since the maggi seasoning fully conveys the taste of pork. This option will be a godsend for those who are watching their figure, since its calorie content does not exceed 117 kilocalories per 100 grams of the finished product.

The preparation of the dish begins with the preparation of buckwheat. It is sorted and washed under running water. Next, onions, carrots and small peppers are cut into cubes and fried in sunflower oil. As soon as the vegetables become soft, add 2 tablespoons of tomato paste, spices, salt and garlic to taste. These ingredients simmer in a frying pan for a couple of minutes, then prepared buckwheat is placed in it, a packet of maggi seasoning is poured in, poured with water and cooked at a minimum boil for 20 minutes, until the liquid is completely absorbed.

It is important to know that it is not necessary to cook buckwheat; just bring it to a boil and leave to brew for half an hour. At the same time, the cereal will retain all its nutritional properties.

Recipes for merchant-style buckwheat in a slow cooker:

In cases where the housewife does not have time to prepare a full and tasty dinner, kitchen appliances come to her aid. Any dish can be prepared in a slow cooker. This smart pan will help at almost all stages of cooking, and dinner will be served on the table quickly and on time. Merchant-style buckwheat in a slow cooker is very popular among modern women who are short on time.

The dish is prepared quickly, and buckwheat with meat, mushrooms or vegetables in a slow cooker never burns, it is ideally steamed and soaked in all the aromas of the ingredients included in this dish. Developers of kitchen appliances provide for the preparation of buckwheat porridge according to several recipes that use various ingredients. This allows you to diversify the family diet and pamper your household with something tasty every day. Since cooking recipes are available in the recipe guide included with the pan, you should not dwell on the cooking technology. It’s better to mention some nuances that can make multicooker food tastier.

With vegetables


In this recipe, the addition of sour cream in addition to tomato paste can add zest. It will make buckwheat porridge with vegetables more delicate in taste. A good option would be to use additional vegetables - eggplant, zucchini, bell peppers, tomatoes, celery, pumpkin. What exactly to choose depends on the taste preferences of the hostess and her family members or guests. If desired, this dish can be made more spicy. To do this you need to add hot chili pepper. And we should not forget that merchant-style buckwheat in a slow cooker with vegetables, containing just over 100 kilocalories, is served with fresh herbs.

With veal

This recipe is a very interesting version. Its popularity is recognized due to its excellent taste and fairly low calorie content, which is 166 kilocalories per 100 grams of the finished product. When preparing, please note that to make cutting the meat easier, it is better to take it slightly frozen. An additional flavor twist will be obtained if, in addition to veal, fresh or frozen mushrooms are used. This dish will not leave even the most fastidious gourmet indifferent.

One of the subtleties of preparing food in a slow cooker is the additional time in the bowl after the readiness signal. Ten minutes on the “warm” mode is enough for the culinary masterpiece to acquire additional tenderness, and for the buckwheat to absorb all the aromas of the ingredients being cooked at the same time.

With pork

In this recipe, the main nuance of preparation, which improves the taste of the finished dish, is the reduction of vegetable oil used for frying the pork. This makes the dish less fatty. Its calorie content, in contrast to cooking in a frying pan, is significantly lower and amounts to only 176 kilocalories per 100 grams of the finished product. Another subtlety lies in cutting the pork meat. To prepare crumbly buckwheat porridge with it in a slow cooker, it is better to cut the pork not into cubes or cubes, but into small slices. Adding seasonal mushrooms or champignons to the prepared dish will change the taste of the food for the better.

With Chiken

Merchant-style buckwheat with chicken, cooked in a slow cooker, contains only 120 kilocalories per 100 grams of the finished product and, due to its ease of preparation, is most often served for dinner. The advantage of the dish is both the availability of chicken meat for people of any income, and the ease of preparation, especially if the cooking is done in a slow cooker. An important role in the culinary preferences of this particular version of the Old Russian dish is played by its unique taste, as well as the ability to combine chicken meat with a large variety of vegetables, which makes it more dietary and healthy. And if you add mushrooms to the chicken, as in previous recipes, there will be no limit to the delight of your household.

I have always considered the combination of buckwheat with meat and vegetables to be the most successful. And who would have thought that the dish that we had as a quick, tasty and satisfying quick option is a traditional dish of Russian cuisine with the noble name “merchant style buckwheat”. I decided to add a recipe with a photo because, despite the apparent simplicity of preparation, there are some nuances here too. A dish akin to pilaf is prepared: first, frying meat and vegetables is prepared, then cereals and water are added and all this is stewed until cooked. This cooking technology is probably already familiar to you and, in principle, can be used for almost any cereal. The main thing is to keep the proportions correctly, and then you will get not ordinary buckwheat porridge with meat, but simply luxurious, incredibly tasty, crumbly and aromatic merchant-style buckwheat!

Ingredients:

  • buckwheat – 250 g,
  • chicken fillet – 250 g,
  • onion – 1 head,
  • carrots – 1 pc.,
  • tomato paste – 1 tbsp. l.,
  • vegetable oil – 3 tbsp. l.,
  • sugar – 1 tsp,
  • black pepper (ground), salt, herbs - to taste.

How to cook buckwheat the merchant way

I start cooking by preparing the chicken fillet. I rinse the meat, dry it and cut it into small cubes. It will be easier to handle the meat if it is slightly frozen. Immediately after cutting, I send the chicken to a saucepan for frying in vegetable oil.



As soon as the saucepan is on the stove, I quickly peel the carrots and chop them using a coarse grater. I grate it and immediately put the carrots in a saucepan to fry. If desired, you can cut the carrots into strips or cubes.


Now buckwheat. I go through it, wash it thoroughly and put it in for re-cooking when it is approximately half-ready (the carrots have already turned yellow, but have not yet become completely soft). Separately, I add a little salt to the buckwheat.


And immediately add tomato paste and sugar. Don't worry, the buckwheat won't turn out sweet. Sugar will slightly dampen the sourness of the tomato paste, and also enrich and reveal the taste of the dish.


Pour water over the buckwheat so that it covers the grain by about 2 cm, mix the contents of the saucepan and, covering with a lid, bring to a boil.


Then I turn down the heat on the stove to medium and simmer the buckwheat for about 20 minutes. During this time, the cereal should completely absorb the water and the dish is, in general, ready. But if possible, remove the buckwheat from the stove and let it stand for at least 10 minutes. It seems like a small thing, but this will make the dish even tastier and more aromatic.


When serving, sprinkle the buckwheat with merchant-style chopped green onions.


Bon appetit!

1. Let's start preparing the dish by peeling the onion and cutting it finely. Place everything in a separate plate.

  • 2. Peel the carrots, rinse them and cut them into small squares. Use a sharp knife as this may be difficult. Place everything again in a separate bowl.
  • 3.Now let's prepare the meat. Rinse it thoroughly under running water. Before you start cutting it, remove unnecessary fat, film and veins if necessary. Then it is advisable to wash it again. Now cut the meat into small pieces. Also place in a separate bowl.
  • 4.Now let’s prepare the buckwheat. To avoid any troubles later, you should check your cereal for the presence of foreign bodies in it (pebbles, husks, twigs, etc.). After this, pour the buckwheat into a sieve with small holes and rinse thoroughly under running water. Afterwards, set it aside.
  • 5. Let's start preparing the dish. Place a frying pan on low heat (choose a deep one, as the dish will cook in it until the end, with all the ingredients) and pour vegetable oil into it. Then add onions and carrots. Fry everything until the vegetables become golden and soft. After this, the frying must be removed into a separate bowl.
  • 6. Place the meat in the same pan for frying. If necessary, add vegetable oil. Fry the meat until it also becomes slightly golden.
  • 7.Then add fried vegetables to the meat, after which add washed buckwheat. Now pour the required amount of water into the meat with buckwheat, add the required amount of salt and ground black pepper. Mix everything. Cover the pan with a lid and bring to a boil. Then reduce the heat and simmer some more
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