Turkey on a squash pillow with buckwheat
3 servings
40 minutes
Turkey on a zucchini bed with buckwheat is a harmonious combination of tender meat, aromatic vegetables, and nutritious grains. The dish embodies the traditions of European cuisine, where the lightness and healthiness of ingredients play a key role. Buckwheat adds richness to the dish while zucchini provides freshness and juiciness, creating a perfect balance of flavors. The tender turkey meat, stewed with onions and spices, reveals deep aromas and a soft texture. This dish is suitable for both family lunch and light dinner, and its health benefits make it an excellent choice for those mindful of their diet. The simplicity of preparation and availability of ingredients make it indispensable in everyday menus, allowing enjoyment of delicate taste and pleasant texture.
1
Chop the onion as you and your family like best, and place it in a warm pan lightly coated with vegetable oil. Sauté for a couple of minutes on low heat.
- Onion: 1 piece
2
Peel the zucchini and cut it into small pieces. Add the zucchini to the onion and sauté for about 5 minutes without increasing the heat.
- Young zucchini: 1 piece
3
Clean the turkey meat from the veins and cut it into cubes. Add to the pan. Mix everything, salt it, and add spices to taste.
- Turkey thigh: 400 g
- Salt: 1 teaspoon
- Spices: 1 teaspoon
4
Pour 0.5 cup of regular water into the pan and simmer for 30 minutes, covered. Remember to periodically check the liquid level and add water if needed. The meat should not be fried!
5
While the meat is stewing, cook buckwheat (1 cup of buckwheat to 2 cups of water - for 2-3 servings). Add rinsed buckwheat to boiling water, cook on medium heat for 15 minutes, add a piece of butter, turn off the heat, and let it steam under the lid for another 15 minutes.