Description
In my family this buckwheat is ready to eat even meat, though without. Cook it now, the only way, and forgot that something can not eat) Buckwheat turns out very tasty, crisp, sour-sweet with a pleasant spicy aroma. The author of the recipe Galina Danilchenko "Recipes encore".
Ingredients
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Buckwheat
1.5 cup
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Onion
1 piece
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Carrots
1 piece
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Prunes
1 handful
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Nutmeg
1 tsp
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Sugar
2 tsp
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Black pepper
-
Salt
-
Water
Cooking
Buckwheat fry in a pan without oil.
Hot buckwheat pour about a half Cup of water, cover and leave to swell.
In another pan caramelizing onions with sugar. I put a lot you can take smaller.
To the onions add the grated carrots and fry for 5 minutes.
Now lay spices: nutmeg and black pepper (this is the moment, when it felt the flavor of the dish!), shredded prunes, add a little water and stew for 10 minutes.
We shift our fragrant fried buckwheat, stir and fill with water. It takes me 1.5 cups (buckwheat should be slightly uncovered). Bring to a boil, add salt to taste. Diminish the fire to a minimum and cook with lid on until cooked buckwheat approximately 15 minutes, until absorbed all the broth.
This buckwheat is ideal for chicken and meat, and very, very happy in the post)
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