Buckwheat with Zucchini, Tomatoes and Mushrooms (in a pan)
by Editorial Staff
Mushrooms, vegetables, tomato sauce, and aromatic spices will help to give ordinary buckwheat porridge a bright and unusual taste. Buckwheat turns out to be crumbly, nourishing, and very tasty. In addition, a dish is prepared in one pan and you do not have to wash a lot of dishes.
Cook: 55 mins
Servings: 5
Ingredients
Buckwheat groats – 180 g (a glass of 200 ml)
Zucchini – 270 g (1 pc.)
Tomatoes (small) – 250 g (6 pcs.)
Champignons – 250 g
Bulb onions – 100 g (1 pc.)
Carrots – 90 g (1 pc.)
Tomato sauce – 75 g
Salt to taste
Ground black pepper – to taste
Dried oregano – 1 teaspoon
Vegetable oil – 45 ml (3 tablespoons)
Fresh dill (for serving) – 10 g (4-5 branches)
Directions
- Peel and wash onions and carrots. Cut the onion into cubes, the carrots into quarters.
- We wash the zucchini, cut off the ends on both sides. Remove the skin from the old zucchini. Cut the zucchini into not too small cubes.
- In a deep frying pan preheated with vegetable oil, fry the onion for 2-3 minutes, until transparent.
- Add carrots to the onion.
- Fry for another 3-4 minutes.
- We clean the champignons from damage, refresh the cut on the stem. Cut the mushrooms into thin slices or pieces and put them with vegetables.
- Fry vegetables with mushrooms for about 7-10 minutes, until the liquid evaporates and the mushrooms are browned.
- Add the zucchini to the pan.
- Fry everything together for about 5 minutes, until the zucchini is reduced in size.
- Remove the skin from the tomatoes. To do this, they must first be dipped in boiling water for 1 minute, then poured over with ice water. Cut the tomatoes into medium pieces and add to mushrooms and vegetables. Along with the tomatoes, add the tomato sauce, salt, pepper, and oregano.
- Fry for another 3 minutes.
- Then add the buckwheat, rinsed thoroughly under running water.
- Mix and fry the contents of the pan for 2-3 minutes, stirring constantly, so that the buckwheat is soaked in the sauce and vegetable juice.
- Add hot water (350 ml).
- Cover with a lid and over low heat, without stirring, cook the contents of the pan for about 25 minutes, until all the water is fed and the buckwheat is fully cooked.
- Buckwheat with zucchini, tomatoes, and mushrooms, cooked in a pan, is ready. We layout the dish on plates sprinkle with chopped dill on top.
Enjoy your meal!
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