Published Jun 14, 2020 23:24 UTC on Yaroslav's recipe book
Buckwheat is not very popular outside Russia, the former USSR, and some Asian countries; but it is a nice grain full of nutrients which can be used to prepare delicious and nutritious dishes. This recipe takes a little bit more time than other recipes I've posted here, but it is quite easy to make.
The ingredients below are for 2 hearty portions.
- 400g pork meat
- 1/2 metric cup (~125ml) buckwheat
- 1 1/5 metric cup (~300ml) water
- 1 medium-sized carrot
- 1 small onion
- 6-8 tablespoons tomato paste
- Wheat flour
- Chili powder (optional)
- 3-4 garlic cloves
- 3-4 bay leaves
- Black pepper
- Chop the onion and cut the pork into small pieces.
- Dust the pork with some flour. I sometimes like to do this once I've added the pork to the pan, just because I am lazy and I haven't noticed much difference between either approach.
- Heat the frying pan add a bit of oil, add the pork and onion, and fry for about 10-15 minutes over medium-high heat.
- While the pork and onion are being fried, cut the carrot into small pieces and chop the parsley.
- Once the pork and onion are fried, add the water, tomato paste, buckwheat and carrots.
- Add curcuma, chili powder, salt and black pepper to taste; mix thoroughly.
- Add in the garlic cloves, bay leaves and chopped parsley.
- Once the water is boiling, close the pan with a lid and stew for about 25 minutes over low heat.
- Serve hot and enjoy!