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Buckwheat a la merchant

  • Nutrition Facts
  • Calories: 209
  • Protein: 11,36
  • Fats: 11,89
  • Carbohydrates: 15,01

    Buckwheat? Oh, how trite is that! An ordinary side dish that will not surprise anyone. But no! Having prepared buckwheat according to this recipe, you will understand that this familiar product can surprise you. So, today HozOboz offers to cook buckwheat in a merchant way.

    History of the dish

    The name of the dish does not leave us the slightest doubt that in the past it was eaten by none other than merchants. They say it was one of their favorite foods. Simple peasants could not afford to cook such a dish, of course. And this is not surprising, since cereals are not simple, but overseas, and ordinary people could only afford meat for the holidays. By the way, they cooked buckwheat in a merchant's way in pots - they baked it in an oven. You can also bake this dish in the oven, but there is an easier option - cook it in a skillet. So it's more convenient and faster.

    And there is also the option of cooking merchant buckwheat with ribs. You can try it somehow, but with minced meat, it seems to us, it turns out no worse, and maybe even better. Tender - that's for sure! By the way, the word "buckwheat" itself comes from a shortened version of "Greek groats", since it came to us, it is assumed, from Greece. The birthplace of buckwheat is Nepal and India, where it was specially grown about 4 thousand years ago. Then the cereal came to Asia, the Middle East, and, finally, in the 16th century - to Europe. It is interesting that Europeans do not have one name for buckwheat: in Italy it is “Turkish grain”, and in Portugal and France it is “Arab grain”. But enough words - it's time to get down to business!

    Ingredients

    • Buckwheat - 1 cup
    • Bulb onion - 1 piece
    • Medium-sized carrots - 1 piece
    • Tomato sauce - ½ cup
    • Minced meat (pork, beef or mixed) - 400 g
    • Water - 2 cups
    • Vegetable oil for frying - 3 tablespoons
    • Salt - to taste
    • Ground black pepper - to taste
    • Bay leaf - 2 pieces

    Cooking

    1. The first thing we need to do is peel and finely chop the onion. Put it on a heated frying pan with vegetable oil. Fry a little so that the onion becomes slightly transparent.

      Lightly fry the chopped onion in vegetable oil.

    2. Next, peel the carrots and rub it on a coarse grater. It can be small, it doesn't really matter. Add the carrots to the onion and fry literally 2-3 minutes over low heat.

      Add grated carrots to the onion. Fry for several minutes.

    3. Then add minced meat to the onion and carrot in the pan. It can be either pork or ground beef. And you can take half pork and half beef - this is the most successful option. Fry minced meat with vegetables, stirring constantly, about 5 minutes.

      Add minced meat to lightly fried vegetables. Continue cooking over low heat.

    4. Now it's time to add the tomato sauce. It might even be ketchup. Thoroughly mix everything that is in the pan.

      Add tomato sauce and continue cooking.

    5. Finally, the moment has come when buckwheat comes into play. Pour the entire glass into the pan and stir.

      Adding buckwheat.

    6. Next, pour in two glasses of water. We remember from school labor lessons that for one glass of buckwheat you need two glasses of water - then the buckwheat will turn out to be what you need. Put a bay leaf on top - for beauty and aroma. We cover the pan with a lid and cook our buckwheat in a merchant's way until cooked.

      Add water, cover with a lid and cook the porridge until tender.

    7. Finally, merchant-style buckwheat is ready!

      A very simple but very tasty dish.

    8. Bon appetit!

      Bon appetit!

    The benefits of the dish

    Buckwheat is one of the most useful. It even contains vegetable protein, which makes it a very important product in the diet of vegetarians. Steeper in this regard, except that peas. Buckwheat is rich in starch, a carbohydrate that nourishes our body. The composition of cereals also contains fiber, which gives long-term saturation. So there is nothing surprising in the fact that buckwheat is found in a wide variety of diets.

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