Description
I saw on the Internet a combination: lentils with buckwheat. It was interesting. Made the dish to your taste and mood, it turned out hearty, flavorful, delicious dinner.
Ingredients
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Water
2 cup
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Vegetable oil
3 Tbsp
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Salt
-
Black pepper
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Carrots
0.5 piece
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Onion
1 piece
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Mushrooms
200 g
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Offal
200 g
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Buckwheat
80 g
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Lentils
80 g
Cooking
Take onions and carrots, cut into small cubes.
You can take any by-products. I took the duck giblets. Cut into thin strips.
Take a pot or a casserole, in vegetable oil lightly fry the onion and carrots.
Add any mushrooms. I used sliced frozen mushrooms. Fry a couple of minutes.
Add the chopped giblets, fry, simmer 5 minutes.
For this dish use of lentils "Pardina" motley from "Mistral". Or any other lentils from the "Mistral" for the side dishes.
Take 2/3 Cup of lentils and buckwheat (this is approximately 80 grams). Lentils and buckwheat "Mistral" there is no need to rinse.
Fill the lentils and buckwheat in a saucepan (cauldron), add salt, black pepper.
Pour 2 cups water, bring to a boil, cook on a medium heat with the lid closed for 20 minutes.
Ready lentils with buckwheat mix, and give another to stand for 5 minutes.
Served hot. Bon appetit!
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