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Baked meat according to the company recipe is the crown dish in the arsenal of many housewives. And the king, as you know, is played by the retinue. The court entourage here is an artfully selected side dish. It should be harmonious in itself and at the same time emphasize the taste of the main dish. How to create the perfect gastronomic combination? We are dealing with the issue with the experts of the National trademark.
Buckwheat in a sweet languor
Prepare a side dish of buckwheat is very simple. And yet there are some subtleties here. One of them is the right cereal, such as buckwheat “National”. Buckwheat has been specially processed, calibrated and cleaned. As a result, the appearance of the product improves, its nutritional value increases, and the cooking time is significantly reduced.
Pour 300 g of buckwheat into a deep frying pan without oil and, stirring frequently, calcine over medium heat. Pour the grits in a deep bowl of 200 ml of boiling water and leave to swell. At this time, caramelize the chopped onion with 1 tbsp. l. sugar. Pour out the grated carrot to it and fry for 5 minutes. Put a pinch of pepper and nutmeg, simmer for 10 minutes.
Next, put the soaked buckwheat in a frying pan, pour in 300 ml of vegetable broth, salt to taste and simmer under the lid until all the liquid is absorbed. This side dish will organically complement a whole baked chicken or turkey fillet.
Eastern passions by Bulgur
An interesting option for a side dish for meat will be Bulgur “National”. Bulgur ” National» it is prepared from durum wheat in a special way. The grains are soaked, steamed, naturally dried and crushed. Due to this processing, the cereals do not need to be washed and additionally soaked before cooking.
Fry the onion in a mixture of butter and olive oil cubes until transparent. Remove the partitions and seeds from 2 green bitter peppers, cut into strips and pour into the pan. After 5 minutes, put 3 mashed tomatoes in their own juice and 50 g of thick tomato paste, simmer under the lid for 10 minutes.
Now add 200 g of bulgur to the sauce, mix, pour the meat broth so that it covers the grits for a couple of centimeters. Salt and pepper the dish to taste, cover with a lid and simmer for 15-20 minutes. Spicy tomato bulgur can be served with pork knuckle or beef baked under marinade.
Golden placers of rice
How to make a delicious side dish of rice? First of all, take as a basis the rice “Jasmine” “National”. This is one of the best varieties of rice in the world. Snow-white crumbly rice “Jasmine” has a delicate and refined taste and milky aroma.
Cut a medium onion and a large quince into small cubes. Fry them in a deep frying pan with oil until the quince is soft and the onion is transparent. Pour out 300 g of washed rice, mix well and pour 900 ml of hot water. Add 2 tsp turmeric, 1 tsp cinnamon, 0.5 tsp cumin and salt to taste. Cover the pan with a lid and simmer the rice over low heat for about 15 minutes.
Then pour it with the juice of one lemon and continue to cook for another 5 minutes. Add lemon slices and parsley petals to the finished golden rice. In this form, it will make a harmonious duet with a baked duck or rabbit in a creamy sauce.
Quinoa on the green side
Quinoa “National” consists of solid advantages. White quinoa ” National» it is grown in Peru. Quinoa tastes like unprocessed rice, and is well suited as a side dish and for making porridge. Quinoa contains amino acids and a large amount of protein.
Pour 200 g of washed quinoa 400 ml of water, salt to taste, bring to a boil, cook under the lid for 20 minutes. At the end, pour in 1 tablespoon of olive oil and mix. Grate 3 cm of ginger root on a fine grater and fry with a crushed garlic clove. We divide the head of broccoli into inflorescences, put it in a frying pan, pour 3 tbsp. l. water and simmer until completely softened.
Combine the quinoa with stewed broccoli, 100 g of green peas and season with the sauce. We will mix it with lime juice, 1 tsp of grain mustard, 1 tsp of honey and a pinch of chili. Garnish the quinoa with pine nuts and raisins before serving. As an option, this side dish can be offered to veal baked with fragrant herbs.
Pearl barley in hops
A little imagination, and now the pearl barley turns into an original side dish. For this recipe, we will need ” Dutch “cereal”National”. “Dutch “cereal” National ” is simply created for this dish. Dutch groats are ground pearl barley, which perfectly retains its color and shape. But most importantly, it remains crumbly, grain to grain. And this cereal cooks faster and better absorbs the flavors and flavors of other ingredients.
We make a deep frying pan of red onion and yellow bell pepper with the addition of 2 cloves of garlic. Pour out 200 g of washed Hollandaise and, stirring frequently, brown over medium heat for 5 minutes. Pour in 300 ml of light beer, salt and pepper to taste, cover with a lid and simmer over medium heat for half an hour. If the liquid evaporates prematurely, pour in a little boiling water.
In the finished cereal, put 1 tbsp. l. butter, wrap the pan with a towel and let it brew for 10 minutes. Before serving, sprinkle the pearl barley with chopped coriander or dill. It will be an organic addition to baked beef steaks or spicy chicken wings.
Couscous in a vegetable kaleidoscope
A great side dish in a hurry will turn out from a large couscous “National”. Large couscous “National” is obtained in an unusual way. Ground durum wheat grains (i.e. semolina) are moistened, rolled into small balls and dried. Couscous TM “National” is a light yellow grain of a large fraction (which has no analogues on the Russian market). As a side dish, it can be served cold or hot, it is also added to salads or used instead of bread crumbs to get a crispy crust.
Pour into a deep glass container 150 g of dry couscous, put a pinch of salt, 0.5 tsp. curry, a mixture of peppers to taste. Mix everything well, pour 300 ml of steep boiling water over the grits, cover with a plate and stand for 10-15 minutes. Meanwhile, quickly pass the chopped onion head in the oil. Cut into half of the colorful sweet peppers. Mix the assorted vegetables with onions.
Spread the steamed couscous here, remove from the heat. A side dish of couscous is successfully combined with both red and white meat in the oven.
The perfect side dish allows you to reveal the multifaceted taste of meat dishes in all its glory and at the same time not to overshadow the finest nuances. Cereals of the brand “National” are suitable for this role as well as possible. These are products of the highest quality, which conquer with an incomparable taste and boundless benefits. With their help, you can create dozens of different side dishes for all occasions.