Buckwheat with Zucchini, Tomatoes and Mushrooms (in a pan)

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

1. Peel and wash onions and carrots. Cut the onion into cubes, the carrots into quarters.
2. 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.
3. In a deep frying pan preheated with vegetable oil, fry the onion for 2-3 minutes, until transparent.
4. Add carrots to the onion.
5. Fry for another 3-4 minutes.
6. 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.
7. Fry vegetables with mushrooms for about 7-10 minutes, until the liquid evaporates and the mushrooms are browned.
8. Add the zucchini to the pan.
9. Fry everything together for about 5 minutes, until the zucchini is reduced in size.
10. 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.
11. Fry for another 3 minutes.
12. Then add the buckwheat, rinsed thoroughly under running water.

    

13. 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.

    

14. Add hot water (350 ml).

    

15. 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.

    

16. 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!