Buckwheat with Turkey and Vegetables
by Editorial Staff
Loose buckwheat porridge is successfully complemented with vegetables and turkey meat. Buckwheat in this combination turns out to be tasty and satisfying, and the turkey fillet is soft and delicate in taste. In addition, this dish is prepared simply and you will spend little time.
Cook: 45 minutes
Servings: 4
Ingredients
- Turkey fillet – 400 g
- Buckwheat groats – 180 g
- Carrots (small) – 60 g (1 pc.)
- Onions (small) – 60 g (1 pc.)
- Salt – 0.5 teaspoon
- Water – 250 ml
- Refined sunflower oil – 3 tbsp
- Fresh basil (for serving) – 2-3 sprigs
Directions
- Prepare all ingredients. It is better to use fresh turkey fillets, so the meat in the finished dish will be juicier.
- Peel and wash onions and carrots. Cut the onion into small cubes, the carrots into thin quarters.
- Heat vegetable oil in a saucepan, deep skillet, or heavy-bottomed saucepan. Put onion and fry for 5-6 minutes, until transparent.
- Add the carrots and fry for another 4-5 minutes, until tender.
- While the vegetables are roasting, cut the turkey fillets into medium slices.
- Place the turkey fillet in a saucepan and toss.
- The fillet immediately changed color and became lighter. Thus, the juices are “sealed” inside each piece of meat.
- Rinse the buckwheat thoroughly under running water and place in a saucepan. Cover with water and add salt. Cover the pot with a lid and cook over low heat for 25-30 minutes.
- When the water is absorbed into the buckwheat and the meat becomes soft, the buckwheat with turkey and vegetables is ready. Stir the contents of the saucepan and serve.
- Buckwheat can be sprinkled with finely chopped fresh herbs, such as basil.
- Fragrant, crumbly buckwheat with very healthy turkey meat. This buckwheat porridge recipe must be in your bookmarks!
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