Red buckwheat

Calorie content per 100 grams
Calories: 218.98 kcal
Proteins: 7.25 g
Fat: 5.75 g
Carbohydrates: 36.67 g
Servings: 4

Buckwheat 250 g.
Boiled beets 1 pc.
Onion 1 pc.
Garlic 3 cloves.
Lemon juice 1 tsp
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste

Cooking method:

  1. Dry the buckwheat in a dry preheated pan over medium heat, stir for 4-5 minutes. Make sure that the groats do not burn, but slightly change color and acquire a flavor. Pour the fried buckwheat onto a plate.
  2. Peel and finely chop the onion and garlic cloves.
  3. In a preheated skillet in olive oil, save the onion until transparent.
  4. Add garlic to the onion and cook for 1 minute over low heat.
  5. Add the grits to the onions and cover with boiling water. Season with salt and pepper to taste, cover and cook for 15-20 minutes over low heat until buckwheat is fully cooked. If the liquid evaporates too quickly, add more water.
  6. Peel and finely grate the beets.
  7. Mix beets with cooked buckwheat and add lemon juice. Cook for another 2-3 minutes.

6 thoughts on “Red buckwheat”

    1. By the way, it was really hard for me to find buckwheat in US, I got one, it was called buckwheat, but when I was cooking it (which should take 10-15 minutes to boil) it was overcooked in a 2 minutes and looked awful, so, I normally buy here in Ukraine brown buckwheat, not green.

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