Description
I really like buckwheat in that version... Along with vegetables and roasted almonds... that gives a special flavor to the usual buckwheat. Is prepared simply, quickly, and it turns out tasty and healthy.
Ingredients
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Buckwheat
200 g
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Almonds
60 g
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Olive oil
2 Tbsp
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Garlic
2 tooth
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Pepper
2 piece
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Onion
2 piece
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Salt
-
Black pepper
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Broth
500 ml
Cooking
Blanch the almonds. To do this, in boiling water to throw unpeeled almonds (without additives) and boil for 1 minute. Drain and rinse under cold water. Peel (it is removed very easily), dry with paper towels and split in half.
Heat 1 tbsp olive oil, add the almonds and fry on medium heat until Golden brown. To shift into another bowl.
Onion cut into half rings. Garlic finely chop. Pepper remove seeds and cut into thin strips.
In a frying pan, where roasted nuts, heat 2 tbsp oil. Add the onion, after a minute pepper and cook over medium heat, until onion is Golden. Add the garlic and keep frying for another minute.
Add rinsed buckwheat and broth (water), salt and pepper to taste. Mix thoroughly.
Transfer to a dish, suitable for baking, and put in a preheated 170 degree oven for 30 minutes. Add the roasted almonds, stir and cook for another 15 minutes until cooked porridge and full boiling range liquid. (I cooked with the lid closed)
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