Description
We loved this combination of products and regular buckwheat has become practically a gourmet side dish.
Ingredients
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Tomato
2 piece
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Buckwheat
1 cup
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Bow white
1 piece
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Carrots
1 piece
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Water
2 cup
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Tomato paste
3 Tbsp
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Salt
-
Black pepper
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Vegetable oil
Cooking
Tomato, in this recipe you can add, but you can just limited to tomato paste, I chose to add. Make a cruciform incision, pour boiling water for a few minutes and remove the skin, cut into cubes, zoom in/zoom out is a matter of taste, I wish tomatoes were felt, and not turned into sauce.
Carrots grate on a grater and finely chop the onion. In frying pan heat vegetable oil and onion. Fry until soft. Then add the carrots, stir and fry a little.
Then add tomato and a little stew, if tomato is not added, then this step is skipped.
Mix 2 cups of boiling water and tomato. In a pan put the buckwheat and cover with tomato sauce. You can take the tomatoes in their own juice, or any other tomato. Add salt and pepper. Stir again, cover and simmer on low heat for about 20 minutes, until complete disappearance of the liquid.
Buckwheat with tomato sauce is ready!
Bon appetit!
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