Buckwheat with Zucchini, Tomatoes and Mushrooms

by Editorial Staff

Mushrooms, vegetables, tomato sauce, and aromatic spices will help to give ordinary buckwheat porridge a bright and uncommon 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.

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. Dice the onion and cut the carrots into quarters.
  2. We wash the zucchini, cut off the ends on both sides. Remove the skin from the old zucchini and 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 spread them to the 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 in medium pieces and add to mushrooms and vegetables. Along with the tomatoes, add tomato sauce, salt, pepper and oregano.
  11. Fry for another 3 minutes.
  12. Then add buckwheat, thoroughly washed under running water.
  13. Stir 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 absorbed and the buckwheat is fully cooked.
  16. Buckwheat with zucchini, tomatoes, and mushrooms, cooked in a pan, is ready. Put the dish on plates, sprinkle with chopped dill on top.

Enjoy your meal!

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