Merchant's Buckwheat
Russian
Taste a grain near the end before adding more liquid, since buckwheat softens quickly once it is close to done. Fold the grain through the other ingredients gently to keep it distinct.
- Servings (recipe yield)
- Not provided
- Prep time
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- Cook time
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- Rest / chill / soak
- Not provided
- Total time
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Timing information was not provided by the recipe source.
Ingredients
- 400g pork meat
- 1/2 metric cup (~125ml) buckwheat
- 1 1/5 metric cup (~300ml) water
- 1 medium-sized carrot
- 1 small onion
- 6-8 tablespoons tomato paste
- Wheat flour
- Curcuma
- Chili powder (optional)
- 3-4 garlic cloves
- Parsley
- 3-4 bay leaves
Instructions
- Chop the onion and cut the pork into small pieces.
- Dust the pork with some flour. I sometimes like to do this once I've added the pork to the pan, just because I am lazy and I haven't noticed much difference between either approach.
- Heat the frying pan add a bit of oil, add the pork and onion, and fry for about 10-15 minutes over medium-high heat.
- While the pork and onion are being fried, cut the carrot into small pieces and chop the parsley.
- Once the pork and onion are fried, add the water, tomato paste, buckwheat and carrots.
- Add curcuma, chili powder, salt and black pepper to taste; mix thoroughly.
- Add in the garlic cloves, bay leaves and chopped parsley.
- Once the water is boiling, close the pan with a lid and stew for about 25 minutes over low heat.
- Serve hot and enjoy!
Source: Public Domain Recipes · yaroslav-smirnov · Recipe source · Public-domain source license