Buckwheat with squid
Description
The dish is prepared without unnecessary complications. Since squid require minimal heat treatment, we first cook the buckwheat separately. Then we sauté the squid together with vegetables and mix them with the cooked buckwheat. The dish turns out to be very nutritious, filling, and at the same time diet-friendly. Serve immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients for cooking the dish.
- 2
Step 2
Cook the buckwheat separately in salted water. The ratio of buckwheat to water is 1:2. Be careful not to overcook the buckwheat—aim for an "al dente" texture, as the buckwheat will continue cooking together with the squid.
- 3
Step 3
Peel the onion, chop into cubes, and place on a heated oiled skillet.
- 4
Step 4
Peel the carrot, slice it into thin strips, and add it to the onion. Sauté the vegetables over medium heat until soft, about 5 minutes, adding chopped garlic at the end.
- 5
Step 5
Remove the thin membrane from the squid rings both inside and outside. It is this membrane that makes squid tough. Place the rings on the vegetables and season with salt and pepper.
- 6
Step 6
Fry the squid for 2 minutes, then mix with the vegetables.
- 7
Step 7
Immediately add the ready buckwheat porridge.
- 8
Step 8
Stir the mixture and cook for no more than 2 minutes to prevent the squid from becoming rubbery.
- 9
Step 9
Transfer the finished dish to a plate, add butter, and garnish with herbs.
- 10
Step 10
Done.