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Buckwheat with meat and vegetables
If you think that the taste of buckwheat can't be improved, we hasten to assure you of the opposite: this cereal has enormous potential. It can be boiled, baked and fried. The last point interests us the most. Buckwheat with pork, onions, carrots and tomato paste, which will make its taste as rich as possible, is a great lunch that will take you only 40 minutes.
How to cook Buckwheat with meat and vegetables
Step 1
In a frying pan with heated oil, fry the meat until golden. Add the vegetables and fry for a few more minutes.
Step 2
Place buckwheat in a frying pan and pour diluted tomato paste over it. Add the remaining water, salt, pepper and simmer under a lid for 15 minutes (until the water evaporates), then serve.
Buckwheat with meat and vegetables - FAQ About Ingredients, Baking Time and Storage
Absolutely! You can replace the meat with mushrooms, tofu, or lentils for a hearty vegetarian version. Adjust cooking times slightly to ensure your substitute is properly cooked.
Bell peppers, carrots, onions, and zucchini are great choices. They add color, texture, and flavor while complementing the buckwheat and meat.
Reduce the buckwheat portion and increase the vegetable-to-meat ratio. You can also use cauliflower rice as a partial substitute for buckwheat.
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water to prevent drying out.
Yes! Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Double or triple the ingredients, but cook in batches to avoid overcrowding the pan, which can lead to uneven cooking.
A fresh green salad, pickles, or a dollop of yogurt or sour cream pair beautifully for added freshness and creaminess.
Use less water and ensure your pan has a tight-fitting lid to control evaporation. Also, avoid stirring too much once simmering.
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