Buckwheat stew in a pot
2 servings
40 minutes
Buckwheat stew in a pot is a cozy dish of European cuisine that harmoniously blends healthy ingredients and rich flavors. Buckwheat, with its light nutty aroma, absorbs the juices of sautéed vegetables – carrots, beets, tomatoes, and cauliflower, creating a rich flavor bouquet. Spices like curry, cumin, and turmeric add warm Eastern notes to the dish. Baking in a pot makes the texture tender and the aroma deep and rich. Feta cheese adds a soft creamy note while fresh parsley refreshes the composition. This dish is perfect for a leisurely family dinner or a cozy evening when you want to warm up and enjoy the richness of flavors.
1
Rinse the buckwheat. Chop all the vegetables. Heat butter in a pan and sauté. While the mixture is frying, grate the cheese and chop the parsley. Add at the end.
- Buckwheat groats: 200 g
- Carrot: 1 piece
- Beetroot: 1 piece
- Tomatoes: 1 piece
- Cauliflower: 100 g
- Butter: to taste
- Brynza cheese: 150 g
- Parsley: to taste
2
Grease the baking pots with oil and add buckwheat. On top - vegetables. Then again buckwheat and again vegetables. Pour water on top. Cover with a lid and place in a preheated oven at 180 degrees for 20 minutes.
- Buckwheat groats: 200 g
- Carrot: 1 piece
- Beetroot: 1 piece
- Tomatoes: 1 piece
- Cauliflower: 100 g
- Butter: to taste
