Description
Buckwheat with mushrooms on-kupecheski is a classic recipe of Russian cuisine. Want to offer you a variation on the free theme - a salad of buckwheat with mushrooms and vegetables. This salad - to guy in the Post, it can be eaten as a snack and as an independent second dish for lunch or dinner.
Ingredients
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Buckwheat
2 pack
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Cherry tomatoes
10 piece
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Cucumber
1 piece
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Pepper
0.5 piece
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Red onion
1 piece
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The Apium graveolens Dulce
1 piece
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Mushrooms
200 g
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Lemon juice
2 Tbsp
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Olive oil
2 Tbsp
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Salt
-
The mixture of peppers
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Arugula
50 g
Cooking
Take the buckwheat in bags from "Mistral", put into boiling water and cook for 20 minutes.
While the buckwheat is cooking, prepare a vegetable-based salad. Red onion and cucumber cut into half rings, celery and red bell pepper in thin strips, the cherry tomatoes in half or quartered.
Pour the vegetables with lemon juice and stir.
Add pickled mushrooms (whole or sliced in half depending on size), washed and drained arugula.
Add salt to taste, add olive oil, stir.
Ready buckwheat bags, take out the plug, give water to drain, nagrevaem edge, put the buckwheat in a serving dish, allow to cool.
Put on top of buckwheat vegetable salad with mushrooms, sprinkle with freshly-ground mixture of peppers. Bon appetit!
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