Buckwheat is familiar with gravy to almost all people since childhood. This very nutritious, saturated with vitamins and minerals dish which very simple in preparation also doesn't take away a lot of time from hostesses. Buckwheat cereal with different types of gravies is served in kindergartens, schools, recreation camps and house conditions. Thanks to the high content of iron, buckwheat by right takes the worthy place on any kitchen table.
It is required to you
- Buckwheat of 200 g
- water of 600 ml
- salt
- black pepper peas 3-4 pieces
- bay leaf 1-2 pieces
- carrots 1 piece
- onions 2 pieces
- greens 1 bunch
- flour 1 tablespoon
- tomato paste 2 tablespoons
- tomatoes 1 piece
- garlic 3 cloves
- frying pan 1 piece
- pan 1 piece
- sieve with a small sieve 1 piece
Instruction
1. That prepareto buckwheat with gravy, take grain and carefully wash its baking plate with warm flowing water. Not less than three-four times are desirable to repeat this procedure. Then dry up and spread out it on a table. Select the clean, not damaged kernels of light brown color, you will throw out black grains and garbage.
2. Then take a big pan and pour in it a clear water. Put a pan on average fire and bring to the boil. Put inside salt, bay leaf and peppercorn. Then pour out buckwheat and you cook it on slow fire, without stirring slowly and without closing a pan a cover before full evaporation of water.
3. Remove buckwheat from fire and put on a table. Wrap up a pan with a warm scarf and leave for a couple of hours. During this time grain to steam out, and will become friable and completely ready-to-serve.
4. To make gravy for buckwheat take carrots, peel it and rub on a small grater. Exempt onions from scales and cut on a cutting board with a sharp knife. Onions need to be cut very small, alternatively you can grate it.
5. Take a big frying pan and put it on average fire, pour flour there and fry it till golden color. Then remove from fire and add a desi to a frying pan, there put two tablespoons of tomato paste and pour ½ liters of water. Carefully stir the received mix and let's it begin to boil.
6. Wash out tomatoes in flowing water and scald boiled water, husk with them and cut in small cubes. Then add vegetables to a frying pan and you extinguish to full readiness. When tomatoes become soft, add onions and carrots and you extinguish not to be evaporated all liquid yet.
7. After that small cut the peeled garlic and greens and add to frying pan contents, fill in 100 ml of water there and you extinguish on slow fire before boiling. Remove a frying pan from a plate and cool.
8. Take a sieve with a small sieve and put in it the received mix, wipe two times and put back in a frying pan. Bring to the boil on slow fire. To serve buckwheat with gravy with a fresh vegetables and greens.