Description
My husband prefers all the side dishes potatoes, preferably roasted, all the other side dishes he eats in the voluntary-forced single order. The recipe for this porridge saw in the program "let's Go to eat!", decided to cook. Honestly, I was inexpressibly surprised: the husband ate the buckwheat with the addition! Really delicious! Great as a side dish, as a separate dish.
Ingredients
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Buckwheat
1 cup
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Eggplant
1 piece
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Onion
1 piece
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Pepper
1 piece
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Tomato
1 piece
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Garlic
1 tooth
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Vegetable oil
50 ml
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Salt
1 tsp
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Greens
1 Tbsp
Cooking
The products required. In the original recipe, onions are used, but with a bow I like more. Tomatoes I have a small, took three things.
Eggplant cut into medium cubes, sprinkle lightly with salt and leave aside to rest.
Pour tomatoes with boiling water and remove the skins.
Peppers, onions and tomatoes cut into cubes, garlic we grind.
Take a saucepan, pour in him vegetable oil, spread from the pressed juice of the eggplant on medium heat fry for 7 minutes.
Put in a saucepan onion, garlic and peppers, fry for another 7 minutes, stirring from time to time.
Spread the tomatoes, salt and fry for 5 minutes
Buckwheat cook separately: fall asleep buckwheat in boiling water and cook until half ready, throws in a sieve.
Buckwheat put in a pot to vegetables, stir, cover with a lid and tormented on low heat for 15 minutes. Try porridge for salt.
Ready!
Спасибо за рецепт.Очень вкусно
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