Garlic-Infused Buckwheat Pilaf

Crumbly and aromatic, without meat, with garlic! Buckwheat in a cauldron is prepared very simply, it turns out tasty and satisfying, it is best served as a side dish for lunch or dinner. And if you use only vegetable oil, then this dish is perfect for eating during Lent.
cook time: 40 min
Caleb Huxley
Garlic-Infused Buckwheat Pilaf

Nutrition Facts (per serving)

320
Calories
15g
Fat
41g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 8 clove
Salt to taste
Ground hot pepper to taste
Butter 60 g
Carrot 1 pc
Vegetable oil 3 tbsp
Buckwheat 500 g
Herbal mixture to taste

Recipe instructions

Step 1

Step 1
How to make buckwheat in a cauldron? Very simple, first prepare all the necessary products. If you wish, you can add meat or mushrooms to the dish, take vegetables according to your taste, you can additionally use tomatoes or bell peppers. Also choose your favorite spices; you can take a special seasoning for buckwheat.

Step 2

Step 2
Peel the onion and cut into thin half rings. To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before slicing.

Step 3

Step 3
Melt the butter in a cauldron and throw in the chopped onion, fry until golden brown over high heat.

Step 4

Step 4
Wash the carrots, peel and cut into thin strips.

Step 5

Step 5
Toss the carrots with the onions and continue sautéing the vegetables.

Step 6

Step 6
Sort the buckwheat, wash it and lightly fry it in a frying pan with vegetable oil so that the resulting grain turns out crumbly.

Step 7

Step 7
Place the fried buckwheat in a cauldron with onions and carrots.

Step 8

Step 8
Fill the contents of the cauldron with water about 1.5 cm above the buckwheat, add salt, pepper and a mixture of herbs. Cook over medium heat, uncovered, until all the water has evaporated.

Step 9

Step 9
Peel the garlic and “drown” whole cloves in buckwheat about 7-10 minutes before the dish is ready. This way the dish will acquire a spicy aroma, and the garlic will retain more of its benefits and taste.

Step 10

Step 10
Stir the finished buckwheat and cover with a lid, let it brew for 5-10 minutes and serve hot to the table, sprinkled with fresh herbs (I took green onions for this). Try buckwheat with sour cream or tomato sauce; it will be very tasty separately or in addition to meat and fish dishes. Bon appetit!

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