Merchant style buckwheat with carrots and onions in a frying pan

Buckwheat with carrots and onions for garnish

One way to diversify a dish is to prepare an unusual side dish for it. This could be buckwheat with carrots and onions. To prepare it you will need:

• a glass of buckwheat;
• two glasses of water;
• two medium carrots;
• 2 medium onions;
• 2-3 garlic cloves;
• 1 tsp. salt.

Cooking algorithm.

1. Sort out the buckwheat.
2. Rinse thoroughly several times.
3. Transfer the buckwheat to a cooking container and add water.
4. Place the pan on the stove and wait until it boils.
5. Add salt, turn off the heat and cover with a lid and leave for 30 minutes.
6. During this time, the cereal will completely absorb water and increase in volume.

1. Wash the carrots.
2. Remove the peel.
3. Wash again.
4. Grate on a coarse grater.

1. Peel the onion.
2. Wash.
3. Chop on a cutting board with a knife.
4. Transfer to a plate.

1. Remove the husks from the garlic.
2. Rinse with water.
3. Chop with a knife.

1. Heat the pan well.
2. Pour in sunflower oil.
3. Add onion, fry for 5 minutes, stirring.
4. Add carrots, stir, fry for 5 minutes.
5. Simmer covered for 5 minutes.
6. Add buckwheat and garlic, mix thoroughly.
7. Simmer under the lid.

The side dish is ready!

How to cook in a slow cooker

Cooking in a slow cooker saves a huge amount of time and effort. There is no need to make sure that the dish does not burn; stir it, constantly looking under the lid. Smart technology will do everything itself.

To do this you will need:

• 2 measuring cups buckwheat;
• 4 measuring cups of water;
• 200 g carrots;
• 300 g onions;
• 3 tbsp. l. vegetable oil;
• spices to taste.

Cooking method:

1. Rinse buckwheat with water.
2. Peel the carrots and chop them using a grater.
3. Peel the onion, rinse with water, cut into cubes.
4. Pour oil into the multicooker container and place the vegetables.
5. Set the “Frying” program and fry, stirring, without closing the lid.
6. Add buckwheat.
7. Pour in water and salt.
8. Close the lid, set the “Rice/cereals” mode.
9. The process will take the time set by the program, all that remains is to cut the salad.

With added tomatoes

The taste of fried buckwheat can be varied with tomatoes.

To create a delicious side dish with tomato flavor you will need:

• 1 tbsp. buckwheat;
• 2 tomatoes;
• 1 onion;
• 2 carrots;
• tomato paste to taste;
• spices;
• vegetable oil;
• 0.5 liters of water.

Preparation:

1. Wash the carrots and onions and peel.
2. Cut each of the tomatoes, pour boiling water over them and remove the peel.
3. Grate the carrots on a coarse grater.
4. Cut the onions and tomatoes into cubes.
5. Pour oil into a heated frying pan, add onion and fry until golden brown.
6. Add and fry carrots.
7. Add tomatoes to vegetable mixture and fry.
8. Put tomato paste into the water, determine the consistency yourself, and stir.
9. Pour the buckwheat into a frying pan and pour in the tomato mixture. Mix. Boil.
10. Reduce heat, cover the pan and simmer for 25 minutes.
11. When the liquid evaporates, let it brew.

Bon appetit!

Cooking with frying in a frying pan

Many people love buckwheat porridge in a frying pan with fried vegetables. And there is no one who has never tried it.

Ingredients for cooking:

• 1.5 tbsp. buckwheat;
• 3 tbsp. water;
• 2 sweet peppers, preferably in different colors;
• 2 carrots;
• 1 onion;
• 1 tsp. salt;
• 5 tbsp. l. vegetable oil;
• pepper to taste;
• spices.

Cooking algorithm:

1. Cook crumbly buckwheat porridge.
2. Prepare the fry. To do this, chop the vegetables, fry the onion first, then the carrots and only finally the pepper.
3. Mix the porridge with the roast, add salt, sprinkle with spices and herbs.

The dish is ready to serve!

Step-by-step preparation

1. Peel a couple of onions and cut into small cubes, as for regular frying.

2. Two medium carrots can be chopped in any way: on a coarse grater, cut into strips or half rings.

3. You can take absolutely any meat: chicken, pork, beef, turkey. Clear 300-400 grams of fat, veins, film, etc. Cut into small pieces. The use of minced meat is also allowed.

4. Heat 20-30 ml of refined vegetable oil in a frying pan, then add chopped onion. Fry for about 2-3 minutes until translucent.

5. Add the chopped carrots to the onions, stir and sauté for a few minutes.

6. Add the chopped meat pieces, stir the contents of the frying pan, add a little salt and pepper and fry for a couple of minutes.
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7. After the specified time, pour in 2-3 tablespoons of ketchup. It can also be replaced with tomato paste in the amount of 1-1.5 tbsp. l.

8. Add 200 grams of dry buckwheat and mix everything. If the cereal is dirty enough, it should be washed first. Fry for 2-3 minutes.

9. Pour water into the frying pan at a ratio of 1:2 to the porridge. That is, you will need approximately 2 cups of clean drinking water.

10. When the liquid boils, cover the vessel with a lid and cook until the buckwheat is ready, reducing the heat to low. This will take about 20 minutes.

So simply and quickly we got a complete, independent “3 in 1” dish - a side dish, protein and vegetables. It is perfect for both lunch and dinner.

Before serving, place the porridge in portions on plates, garnishing with a parsley leaf or chopped herbs on top. In addition, we recommend putting different sauces on the table, such as sour cream, ketchup, mustard, etc., so that each participant in the meal can choose an additive to their taste. Bon appetit!

Hearty buckwheat with meat and vegetables

To feed your family a nutritious, complete dinner, you will need:

• half a kilo of buckwheat;
• 1 liter of water;
• 1 large carrot;
• 3 medium onions;
• half a kilo of meat;
• seasonings;
• 1 sweet pepper.

Cooking diagram:

1. Grind the meat into medium-sized pieces.
2. Fry in a frying pan.
3. Pour a little water and simmer until soft (for beef this time will be about one hour).
4. Cut vegetables into cubes.
5. To the meat, from which the liquid has already evaporated, add onions, carrots and peppers in this order with an interval of 5 minutes.
6. Simmer over low heat for 10 minutes.
7. Add buckwheat and pour 4 cups of boiling water, add salt.
8. Bring the mixture to a boil, cover with a lid and simmer for half an hour.
9. Mix.

Can be served.

Components:

• 0.5 kg buckwheat;
• 4 tbsp. water;
• 5 tbsp. l. refined oil;
• 2 bell peppers;
• 1 carrot;
• 3 tomatoes;
• 3 onions;
• champignons 250 g;
• seasonings

Step-by-step instruction:

1. Wash the mushrooms and chop them to your liking.
2. Peel the vegetables and cut into cubes.
3. Fry onions and carrots in a frying pan.
4. Then add tomatoes and peppers, simmer a little.
5. Separately, fry the mushrooms over high heat until crusty.
6. Mix mushrooms with vegetables.
7. Add buckwheat and pour 4 cups of boiling water. Salt and pepper.
8. Simmer over moderate heat for ¼ hour.

Any of the recipes presented is easy to prepare, healthy and versatile. It can be combined with any salad and main dish.

Buckwheat with mushrooms, onions and carrots

- An excellent option for a full-fledged side dish. To prepare this dish, you can use either freshly cooked buckwheat or buckwheat porridge that was left in the refrigerator after dinner or lunch. , stewed with mushrooms and fried vegetables, significantly improves its taste. Despite the fact that buckwheat with mushrooms is a lenten dish, the dish still satisfies perfectly and removes the feeling of hunger for a long time.

A variety of mushrooms are used for stewing buckwheat, most often these are oyster mushrooms and champignons available all year round. But buckwheat with wild mushrooms turns out especially delicious. Both boiled and frozen mushrooms (pre-boiled), as well as dried mushrooms, are suitable.

This buckwheat with mushrooms tastes like vegetarian buckwheat, only it is prepared differently. During the preparation of pilaf, buckwheat is stewed together with mushrooms and vegetables. In the same recipe, buckwheat is boiled separately, and only then stewed with fried mushrooms. Stewed buckwheat with mushrooms, onions and carrots is traditionally prepared on the stove, in a frying pan, but it can also be prepared in the oven or in a slow cooker according to the pilaf principle.

In the oven, buckwheat with mushrooms in pots in sour cream turns out especially tasty. Which of these options to choose is up to you to decide, but in one case or another, the buckwheat turns out very tasty.

Now let's move on to the recipe and see how to prepare buckwheat with mushrooms, onions and carrots step by step

with a photo in a frying pan.

Ingredients:

• Buckwheat – 1 cup,
• Carrots – 2 pcs.,
• Onion – 1 pc.,
• Butter – 50 gr.,
• Mushrooms – 300-400 gr.,
• Sunflower oil – 3-4 tbsp. spoons,
• Salt and spices - to taste.

Recipe with mushrooms

Buckwheat with mushrooms, onions and carrots will be an excellent option for a high-calorie and satisfying lunch. This recipe may come in handy during Lent. The porridge will be more flavorful if you use wild mushrooms, but all-season champignons or oyster mushrooms will also work.

Components:

• 0.5 kg buckwheat;
• 4 tbsp. water;
• 5 tbsp. l. refined oil;
• 2 bell peppers;
• 1 carrot;
• 3 tomatoes;
• 3 onions;
• champignons 250 g;
• seasonings

Step-by-step instruction:

1. Wash the mushrooms and chop them to your liking.
2. Peel the vegetables and cut into cubes.
3. Fry onions and carrots in a frying pan.
4. Then add tomatoes and peppers, simmer a little.
5. Separately, fry the mushrooms over high heat until crusty.
6. Mix mushrooms with vegetables.
7. Add buckwheat and pour 4 cups of boiling water. Salt and pepper.
8. Simmer over moderate heat for ¼ hour.

Any of the recipes presented is easy to prepare, healthy and versatile. It can be combined with any salad and main dish.

Buckwheat with mushrooms, onions and carrots - recipe

After all the ingredients are prepared, you can start preparing the stewed buckwheat with mushrooms. First you need to cook buckwheat porridge. Before cooking, buckwheat must be sorted, removing black grains and other additives in the form of grains of other cereals.

Next, transfer the buckwheat into a deep bowl. Rinse in cold water two to three times until the water runs clear. Boil water in a saucepan. Add salt (about half a teaspoon). Cook until done, but try not to overcook it. The proportions of water and buckwheat are two to one. That is, take two glasses of water for a glass of buckwheat. Cook the buckwheat until the buckwheat has absorbed all the water. Cooking buckwheat porridge should be done over low heat, with regular stirring.

Buckwheat kernels should be dense. Add butter to the buckwheat and stir. Cover the pan with a lid.

Prepare fried mushrooms for stewing buckwheat. Peel the washed carrots and onions. Cut the onion into cubes and grate the carrots.

Heat a frying pan with refined sunflower oil. Add onions and carrots.

Fry the onions and carrots until soft, about 5 minutes.

Now you can add mushrooms to the vegetable frying. As already written above, to prepare buckwheat with mushrooms, you can use a variety of types of mushrooms. Before adding, wild mushrooms must be boiled for at least 40 minutes, changing the water during cooking. In turn, we use oyster mushrooms and champignons raw.

This time I used frozen boiled wild mushrooms from the freezer. After defrosting, such mushrooms can be used in various dishes, from soups to main courses and appetizers. Before frying, champignons or oyster mushrooms should be washed and finely chopped. So, place the mushrooms in the pan along with the onions and carrots.

Mix them with a spoon.

Add salt and spices. If desired, you can add bay leaf. To enhance the mushroom flavor of the dish, you can add mushroom-flavored seasoning or half the broth cubes to taste.

Mix the mushrooms and vegetables again. Fry them for 5-7 minutes.

After this, you can already lay out the boiled buckwheat.

Mix it with the roast. Over low heat, simmer and fry the buckwheat for another 5 minutes.

Recipe for “Buckwheat porridge with onions”:

Rinse the cereal, pour it into a saucepan (I cook in a glass saucepan, but it’s better to cook in a ceramic pot), add water, add salt and cook for 15 minutes at a temperature of 205 degrees and medium fan speed. In my convection oven the fan speed does not change, so I cook for the same 15 minutes, but at a temperature of 190 degrees.

While the porridge is cooking, let's take care of the vegetables. Peel the carrots and onions. Grate the carrots on a coarse grater. Cut the onion into rings or half rings and fry along with the carrots in vegetable oil for 3-5 minutes, stirring constantly. I usually take a little less onion (3 heads) and use two tablespoons of oil when frying. Otherwise it turns out too oily for my taste. But the recipe says 100 ml, so I wrote that in the ingredients