Buckwheat with tomatoes and garlic
1 serving
20 minutes
Buckwheat with tomatoes and garlic is a simple yet surprisingly rich dish of Russian cuisine. This combination offers a harmony of flavors: tender buckwheat groats, the freshness of tomatoes, and the spicy aroma of garlic and herbs. A light dressing of oil and soy sauce adds depth to the taste, creating a sense of homey comfort. Historically, buckwheat has been an important part of Russian cuisine due to its nutritional value and accessibility. In this recipe, it transforms into a warm, hearty salad that can be served as a standalone dish or as a side. Perfect for a light dinner or nutritious lunch while maintaining a balance between ease of preparation and richness of flavors.
1
While the buckwheat is boiling, finely chop the greens and garlic. Cut the tomato into small cubes.
- Fresh cilantro (coriander): to taste
- Garlic: to taste
- Tomatoes: 2 pieces
2
Mix the greens, tomato, and garlic. Dress with oil and soy sauce, add spices to taste.
- Fresh cilantro (coriander): to taste
- Garlic: to taste
- Tomatoes: 2 pieces
- Vegetable oil: to taste
- Soy sauce: to taste
3
Add the cooked hot buckwheat to the salad. Mix it. It can be left to sit for a couple of minutes.
- Buckwheat groats: 100 g
