Buckwheat with Vegetables
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Let me clarify right away — it's better to vary the amount of added ingredients by eye rather than strictly following the recipe. When we first made this dish according to the recipe, we ate that huge pot for 2 days. Each subsequent layer of vegetables should completely cover the previous one, and the first layer should fully cover the bottom of the pot — that's the whole principle. This principle does not apply to buckwheat; it should be added according to the recipe.
Ingredients
- Carrot - 3 pieces
- Yellow Beets - 1 piece
- Tomatoes - 3 pieces
- Buckwheat Groats - 1 cup
- Green Peas - 3 tablespoons
- Parsley - to taste
- Celery salt - to taste
- Parsnip - to taste
- Salt - to taste
- Kohlrabi - 3.5 oz
Step by Step guide
Step 1
Grate the carrot and beet on a coarse grater.
Step 2
Cut the tomatoes into small pieces (as you like).
Step 3
Sort and rinse the buckwheat.
Step 4
Place the beet as the first layer at the bottom of the pot.
Step 5
Add a third of the buckwheat as the second layer.
Step 6
Add the carrot as the third layer.
Step 7
Add another third of the buckwheat.
Step 8
Add a layer of kohlrabi.
Step 9
Add the remaining buckwheat.
Step 10
The last layer is tomatoes with green peas.
Step 11
Pour hot salted water over everything and bring to a boil. Cook for 6–8 minutes.
Step 12
Turn off the heat and let it sit covered for 20–25 minutes. For best results, you can wrap the pot and let it sit longer. The grains will be more tender and steamed, just like the vegetables.
Step 13
Serve at the table, garnished with your favorite greens. You can decorate with celery, parsley, and parsnip. You can also leave it unadorned — the dish is very tasty on its own.
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