Buckwheat with Meat and Corn

Buckwheat is a useful and very versatile groat, it gratefully accepts any gravies and additives and skillfully adapts to them. Today we will cook buckwheat for a side dish, and for it – pork stewed with vegetables and corn. It turns out to be a very tasty lunch dish!

Cook: 30 minutes

Servings: 3

Ingredients

Directions

First of all, put the buckwheat to boil in salted water. The ratio of buckwheat and water is 1: 2. Cooking time after boiling is about 20 minutes on low heat, covered.
While the buckwheat is boiling, take care of the meat and vegetables. Cut the pork pulp into small pieces. Cut the peeled onions and carrots into small cubes. Cut the bell peppers into squares.
Heat some sunflower oil in a skillet. Saute the onions and meat pieces in oil. A light, the uneven golden crust should form on the meat.
Add carrots and red bell peppers. Fry everything together until the carrots are soft.
Then pour in water (180 ml), add salt and black pepper to taste. Cover the skillet with a lid and simmer the pork and vegetables for about 10 minutes over low heat.
When the pork is done, add the starch, diluted in 1 teaspoon of water, and the soy sauce.
Add dry canned corn immediately.
Cook the meat with vegetables and corn over medium heat, stirring for another 5 minutes, until the sauce thickens.
By this time, buckwheat will be ready.
Spread the buckwheat in plates, spread the meat with vegetables and corn on top, not forgetting to pour the sauce in which the pork was stewed over each portion. Serve buckwheat with meat and vegetables, garnish with herbs.

Enjoy your meal!

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