Serve buckwheat with vegetables in a side dish or as a separate dish. This dish is perfect for cooking in the country. It is done simply and quickly and even cold does not lose its appeal. Very convenient to use buckwheat in bags. While she cooked, literally 2-3 minutes fried vegetables, allowing them to preserve flavor and freshness. The chili gives the dish a slight spiciness and flavor, bell pepper and garlic - spicy, carrot - sweet twist and the tomato paste is a pleasant acidity. Here is the variety of taste sensations! So, while gardeners put away the tool, change clothes and wash their hands, and neighbors testify, thumbs up for the winter, catching up with the flavors, you can cook this tasty and hearty dish.
|Cooking time 20 minutes||Number of servings -|
To drop three bags of buckwheat in boiling water without opening them. Cover and cook on slow heat for 20 minutes. Until cooked buckwheat, there are 20 minutes to cook vegetables.
Put to heat the pan. Sweet pepper cut into cubes.
Carrot - julienne, chili pepper - small cubes.
Onion - chetvertfinalny.
On a heated pan pour vegetable oil and fry the chopped onion for two minutes.
Add the prepared carrots and chilli. Cook, stirring, three minutes.
Add sweet pepper, cook for 3 minutes.
Dilute tomato paste with warm boiled water.
Cover the vegetables, cover with a lid. Cook for 3 minutes.
To get a packet of buckwheat, give to drain the water, gently open the side bag and put the buckwheat to the vegetables.
All combine, add salt and pepper to taste and optional chopped garlic. Mix well and turn off the heat.