Description
Another tasty dish for fans and non-fans of buckwheat, or rather for those who are not fans of those trying to feed.
Ingredients
-
Buckwheat
1 cup
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Chicken fillet
500 g
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Eggplant
1 piece
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Pepper
1 piece
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Carrots
1 piece
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Onion
2 piece
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Garlic
3 tooth
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Spices
-
Vegetable oil
Cooking
And again use buckwheat TM "Mistral"
Fillet wash, dry and cut at random.
Prepare the vegetables: carrots, eggplant and bell pepper wash and dry. Eggplant cut into cubes and soak for 10 minutes in salted water. Peel the onion and cut into small cubes. Carrot peel and grate on a grater. Sweet pepper to release the seeds and partitions, cut into small dice.
In vegetable oil fry the fillets, add the onion and carrots.
Then add the bell pepper and eggplant pressed. Saute 5 minutes.
Then add the rinsed buckwheat and add water to just cover the vegetables. Salt, pepper to taste. Throw the cloves of garlic right in the husk.
Simmer until the liquid evaporates and the willingness of buckwheat.
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