"Pilaf" of buckwheat

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The main ingredient of risotto is rice, but as an exception it may be and other grains, and even pasta. But in order not to embarrass the supporters of the original pilaf, I took the name in quotes. Although the preparation is no different from rice.

Ingredients for "Pilaf" of buckwheat

Step by step instruction of cooking "Pilaf" of buckwheat

Шаг 1

In baking dish (casserole, frying pan - if only with thick walls and bottom) heat 1 tbsp oil and put the chopped small cubes the bacon.

Шаг 2

Vytaplivaete fat before the advent of greaves.

Шаг 3

During this time, cut the meat into medium-sized pieces 1 x 2 cm, and also send it to obzhivatjsya.

Шаг 4

Add chopped onions, fry stirring occasionally until transparent bow.

Шаг 5

Add the remaining butter and grated on a coarse grater carrots (did not mess around with cutting).

Шаг 6

Fry everything on low heat until the color of carrots. The whole process takes about 20-25 minutes.

Шаг 7

Fill with cold water, bring to a boil, diminish the fire, Add all the spices, salt, cook a few moments, trying sirvac the taste: it must be slightly spicy and salty a bit more than necessary.

Шаг 8

Add the buckwheat and mix everything together (a small amount of products, it will be placed into the baking dish evenly), cover with a lid and simmer on minimum heat for about 15 - 20 minutes.

Шаг 9

Open the lid, gently stir (like turn) the top layer of "pilaf" (or you can just stir, so as not to suffer).

Шаг 10

If the water is completely evaporated, make 2-3 puncture with a knife, and add to a little hot water from the kettle, so that the grits do not overheat and put in the middle of the head of garlic, completely immerse her in the sack. Cover with a lid and simmer for another 10 minutes.

Шаг 11

Turn off the heat, allow to infuse for 10-15 minutes (this is not rice enough) and serve.

Шаг 12

Bon appetit!