Cook buckwheat with vegetables for 25 minutes.
How to cook buckwheat with vegetables
Products
Buckwheat – 1 glass
Bulgarian pepper – 2 pieces
Tomatoes – 2 large
Onions – 2 large heads
Carrots – 1 large
Butter – 3 cm cube
Parsley – half a bunch
Salt – 1 rounded tablespoon
Preparation of products
1. Sort out and rinse the buckwheat.
2. Peel and finely chop the onions.
3. Peel the bell pepper from seeds and stalks and finely chop.
4. Peel the carrots and grate on a coarse grater.
5. Wash the tomatoes, dry them and chop finely (or you can puree them).
6. Wash the parsley, dry and chop finely.
How to cook buckwheat with vegetables in a saucepan
1. Put butter in a thick-walled saucepan, melt it and put onion.
2. Fry the onions over medium heat, uncovered, for 7 minutes, until golden brown.
3. Add pepper and simmer, covered for another 7 minutes.
4. Add carrots and simmer for another 5 minutes.
5. Add the tomatoes and simmer for another 5 minutes.
6. Add buckwheat to the vegetables, add water so that the buckwheat is covered with water – and cook the buckwheat with vegetables under the lid for 25 minutes over moderate heat.
How to cook tastier
Of vegetables with buckwheat, tomatoes, zucchini, bell peppers, carrots and onions, celery, cauliflower, broccoli are perfectly combined.
Tomatoes can be substituted for tomato paste.
You can use frozen vegetables (including mixtures), first fry and then add buckwheat.
How to cook buckwheat with vegetables in a slow cooker
1. In a multicooker on the “Frying” mode, heat the butter and fry the onion on it.
2. Add pepper, carrots, tomatoes and buckwheat every 7 minutes.
3. Pour buckwheat with vegetables with water (in the usual ratio) and cook for 25 minutes on the “Baking” or “Soup” mode. If the multicooker is equipped with the pressure cooker option, then cook for 8 minutes on the “Cereals” mode after the pressure has been set, then release the pressure for 10 minutes under natural conditions.