Buckwheat pilaf

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make pilaf in a cauldron with buckwheat? First, prepare the necessary ingredients. In addition to pork, you can use any meat: beef, lamb, chicken or turkey. You can replace champignons with any other mushrooms, fresh, frozen or dried. You need 5-6 times less dried mushrooms. For information about dried mushrooms, see the steps at the end of the recipe.

2. STEP 2

   

   Wash the meat, dry and cut into small pieces. The meat is required without bones, only pulp. I have pork ham with a minimal amount of fat. Tenderloin, shoulder, or fattier neck also work well.

3. STEP 3

   

   Peel the onion and cut into half rings. If you or your children don't like onions, you can omit them altogether or replace them with another vegetable, such as bell pepper.

4. STEP 4

   

   Peel the carrots and cut into strips.

5. STEP 5

   

   Wash the mushrooms and cut into small cubes.

6. STEP 6

   

   Sort the buckwheat, rinse thoroughly until the water is clear and dry. To do this, it is better to place the cereal on a sieve and let all the water drain. Pour the buckwheat into a deep, dry frying pan and heat, stirring, until a bright aroma appears. Interesting and useful information about buckwheat can be found in a separate article, the link is at the end of the recipe.

7. STEP 7

   

   Heat vegetable oil in a cauldron over high heat. Read about how to choose the right oil in a separate article, link at the end of the recipe. Place the meat and fry, stirring, for 10-15 minutes until golden brown. Transfer the meat to a plate.

8. STEP 8

   

   Place carrots, onions and cumin in a cauldron. Fry over medium heat, stirring, for 5-7 minutes.

9. STEP 9

   

   Place the previously fried pork and mushrooms into the cauldron. Fry everything together for 3-5 minutes.

10. STEP 10

    

    Align the meat with vegetables. Place buckwheat on top and smooth it out. Carefully pour water into the cauldron so that it is 2 cm above the level of the cereal. Salt and pepper everything.

11. STEP 11

    

    Bring the water to a boil. Cook the pilaf over medium heat without a lid until the water leaves the surface. Stick the peeled heads of garlic into the buckwheat.

12. STEP 12

    

    Cover the cauldron with a lid and simmer the pilaf over low heat for about 40 minutes.

13. STEP 13

    

    At the end, spread pieces of melted butter over the surface of the buckwheat. If you have melted butter, you can simply pour it over the pilaf. Simmer everything under the lid for another 5-7 minutes until done.

14. STEP 14

    

    Mix the finished buckwheat pilaf with meat and mushrooms and serve. Bon appetit!

Comments on the recipe

tatyanochka2022

12.08.2023

4.7

This was my first time making buckwheat pilaf. The technology for its preparation is, in general, the same as pilaf, which is well known to everyone. I liked that mushrooms were added to the pilaf, it turned out very flavorful. I replaced the champignons with frozen mushrooms - boletus and boletus. Instead of melted butter, I used butter. My pilaf turned out crumbly, the meat and mushrooms became soft during stewing, and the buckwheat came out dried and delicious! Butter went very well with buckwheat, adding a soft creamy taste to it. Thank you very much for the recipe!