How to cook buckwheat for garnish with seasoned vegetables?

How to cook buckwheat for garnish? This question is especially relevant when you want to prepare a simple and useful dinner, after eating which in the stomach will not be felt heaviness. It should be noted that the recipe of this dish does not imply any complex actions, in connection with which it can be delicious to make absolutely any housewife.

How to cook buckwheat for garnish: a recipe for cooking with browned vegetables

Necessary ingredients:

• Large fresh carrots - 1 pc .;
• Buckwheat groats - 2 cups;
• Salt - 1/2 teaspoonful;
• Bulb large - 1 pc .;
• Prunes without pits - 70 g;
• Butter - 85 g;
• Pepper, spices and fresh herbs - to taste.

Process of processing of groats

Before cooking buckwheat in a saucepan, it must be cleaned of debris and wash well first in very hot, and then in cool water. Do this is not recommended in a regular bowl, but in a colander. So all the dust and dirt that has settled on the croup will be washed into the sink. After that, buckwheat should be put in a medium-sized saucepan, pour it with ordinary tap water or a teapot and salt. When the liquid boils, the fire should be reduced to a minimum, and the future garnish tightly closed with a lid.

In order to understand how much you need to cook buckwheat, you just have to watch how quickly it swells, and how quickly the water evaporates. On average, such croup becomes soft and suitable for consumption after 18-24 minutes of stays on fire. It is also worth noting that the cooking time of buckwheat garnish depends on what kind of consistency the dish you want to get. If friable and dry, the time can be 15-18 minutes, while the water should be poured a little (0.7-1 centimeter above the croup). If you want to make a mushy consistency, it is better to cook buckwheat for at least 22-24 minutes (the liquid should cover the rump by 1-2 centimeters).

How to cook buckwheat for garnish delicious and satisfying? This question interests everyone who decided to make such a dinner. After all, just boiled croup turns fresh and not very appetizing. To change this, we propose to make for her an aromatic dressing.

Preparation of cooked vegetables

Before you cook buckwheat for garnish, we recommend to fry for her onions and large carrots. Presented products should be washed, cleaned, chopped or grated. After this, you need to take a frying pan, put it on the fire, heat it up, put it there 85 gr. Butter, and then immediately sprinkle onions and carrots. It is desirable to pass the ingredients on low heat, and when they are covered with a crust, they must be salted, peppered, add spices, chopped greens and pre-processed prunes. All components should be mixed with boiled buckwheat, and then spread on plates.

Correct feed to the table

Buckwheat garnish should be served to the table in a hot form along with goulash and gravy. It is worth mentioning that such porridge can be consumed without meat (for example, with sausages, sausage, mushrooms, poultry or just like that). Also for this dinner it is desirable to present tomato sauce and wheat bread.