Buckwheat with Mexican mix
Description
The recipe won't take much time. Nothing is simpler than cooking buckwheat porridge. But without additions, it turns out very bland and uninteresting. Today I added a Mexican mix to the porridge, which consists of bell peppers, green beans, green peas, carrots, and corn. With this mix, the porridge instantly became tastier, more aromatic, and even healthier. If desired, you can add a piece of butter. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for cooking buckwheat with Mexican vegetable mix.
- 2
Step 2
Sort the buckwheat groats if necessary, rinse them, and place in a saucepan with a thick bottom.
- 3
Step 3
Pour water into the pot with buckwheat in a ratio of buckwheat to water 1:2. Add salt to taste. Place on the stove. Start cooking the porridge.
- 4
Step 4
Rinse the Mexican vegetable mix and place it in a frying pan with sunflower oil. There's no need to thaw the mixture.
- 5
Step 5
Sauté the mixture for 7-8 minutes in a frying pan.
- 6
Step 6
Then add to the pot with buckwheat.
- 7
Step 7
Cook the buckwheat with vegetables until done, until there is no more liquid in the pot and the buckwheat becomes fluffy.
- 8
Step 8
Buckwheat with Mexican mix is ready. Serve hot.