Buckwheat pilaf
Description
The recipe won't take much time. In my family, nobody is indifferent to buckwheat. And a dish like buckwheat pilaf is always welcomed with enthusiasm. They say even people who don't like buckwheat eat this dish. If you have buckwheat haters in your family—use this recipe for buckwheat pilaf. I think they'll change their minds :) To all snobs and grumps, I'll say right away: I'm not silly and I perfectly know that, from a culinary standpoint, pilaf can only be made with the grain we all know, which isn't buckwheat. But still, I call this dish exactly that, because it's prepared just like regular pilaf—only with buckwheat instead of rice. Serve hot.
Instructions
- 1
Step 1
The first step is roasting or dry-frying buckwheat groats without oil. Of course, you should start by sorting the groats. Do this in a cauldron for about 10 minutes, constantly stirring the groats.
- 2
Step 2
Peel the onion and carrot. Cut the carrot into strips and the onion into half-rings.
- 3
Step 3
We remove the fried buckwheat from the cauldron. Pour vegetable oil into it and sauté the onion and carrots.
- 4
Step 4
We wash the meat and cut it into pieces of the desired size.
- 5
Step 5
Place the pieces of meat into the cauldron with the carrots and onions, and sauté until partially cooked. Add spices and salt to the meat.
- 6
Step 6
Pour buckwheat into the cauldron.
- 7
Step 7
Pour boiling water into the cauldron. Determine the amount by eye — the water level should be about one and a half to two centimeters above the buckwheat. Cover with a lid and reduce the heat to the minimum. After an hour and a half, you can check how it turned out :)
- 8
Step 8
And it turned out to be buckwheat pilaf!