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Buckwheat with meat and prunes
Prunes perfectly complement the meat, and with buckwheat it turns out just amazing.
How to cook Buckwheat with meat and prunes
Step 1
Heat the oil in a frying pan, fry the chopped onion. Add spices.
Step 2
Add pork cut into small pieces. Fry.
Step 3
Pour buckwheat, prunes, pour hot broth (or water) and simmer over low heat under a lid for 20-30 minutes.
Step 4
Serve with fresh vegetables and herbs. Enjoy your meal!
Buckwheat with meat and prunes - FAQ About Ingredients, Baking Time and Storage
Absolutely! Beef, lamb, or even chicken thighs work well as substitutes for pork. Adjust cooking time to ensure the meat is cooked through.
Dried cranberries, raisins, or even chopped dried apricots can be used as a substitute for prunes. They will add a similar sweetness and chewy texture.
Omit the meat and add diced mushrooms, lentils, or chickpeas for protein. Consider using vegetable broth to keep it fully vegetarian.
Yes, it freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly on the stovetop or in the microwave.
Cooked buckwheat with meat and prunes can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can reheat it in the microwave with a splash of water or broth to prevent it from drying out, or on the stovetop over low heat, stirring occasionally.
Yes, if using pre-cooked buckwheat, reduce the simmering time significantly. Add the pre-cooked buckwheat during the last 5-10 minutes of cooking, just long enough to heat it through and allow it to absorb some of the broth.
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