Buckwheat in a cauldron

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make buckwheat in a cauldron? Very simple, first prepare all the necessary products. If you wish, you can add meat or mushrooms to the dish, take vegetables according to your taste, you can additionally use tomatoes or bell peppers. Also choose your favorite spices; you can take a special seasoning for buckwheat.

2. STEP 2

   

   Peel the onion and cut into thin half rings. To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before slicing.

3. STEP 3

   

   Melt the butter in a cauldron and throw in the chopped onion, fry until golden brown over high heat.

4. STEP 4

   

   Wash the carrots, peel and cut into thin strips.

5. STEP 5

   

   Toss the carrots into the onions and continue sautéing the vegetables.

6. STEP 6

   

   Sort the buckwheat, wash it and lightly fry it in a frying pan with vegetable oil so that the resulting grain turns out crumbly.

7. STEP 7

   

   Place the fried buckwheat in a cauldron with onions and carrots.

8. STEP 8

   

   Fill the contents of the cauldron with water about 1.5 cm above the buckwheat, add salt, pepper and a mixture of herbs. Cook over medium heat, uncovered, until all the water has evaporated.

9. STEP 9

   

   Peel the garlic and “drown” whole cloves in buckwheat about 7-10 minutes before the dish is ready. This way the dish will acquire a spicy aroma, and the garlic will retain more of its benefits and taste.

10. STEP 10

    

    Stir the finished buckwheat and cover with a lid, let it brew for 5-10 minutes and serve hot, sprinkled with fresh herbs (I took green onions for this). Try buckwheat with sour cream or tomato sauce; it will be very tasty separately or in addition to meat and fish dishes. Bon appetit!

Comments on the recipe

Natalia M

29.10.2023

4.5

Today I cooked buckwheat in a cauldron for a side dish according to this recipe. The recipe is easy to prepare, the description is detailed and the ingredients are available. Total advantages! I measured out two glasses of buckwheat, this is exactly the amount that goes into my cauldron. I didn’t chop the onion coarsely, I chopped it into cubes. I cut the carrots into cubes. I fried the washed buckwheat in vegetable oil, as indicated in the recipe. At the same time, it became a little darker in color, and in the finished dish more crumbly. Buckwheat was cooked over low heat for 10 minutes after boiling. I didn’t add any garlic this time because I served the side dish with very garlicky turkey. Everyone liked the buckwheat side dish! It is juicy, tasty, crumbly, with a creamy aftertaste. Thanks for the recipe!