Buckwheat with vegetables
4 servings
35 minutes
Buckwheat with vegetables is a bright and nutritious dish of Russian cuisine that combines the tenderness of buckwheat with the rich flavor of vegetables. The origins of the dish trace back to peasant culinary traditions where buckwheat was an essential staple due to its availability and health benefits. In this recipe, buckwheat absorbs the aromas of carrots, beets, kohlrabi, and juicy tomatoes, creating a harmonious balance of sweetness and slight acidity. Slow cooking under a lid makes the grains airy and soft while the vegetables become rich and juicy. This dish is perfect for healthy eating; it can be served as a standalone treat or used as a side dish for main courses. Garnished with herbs, it not only pleases the eye but also fills the meal with freshness and lightness.
1
Grate the carrot and beetroot on a coarse grater.
- Carrot: 3 pieces
- Beetroot: 1 piece
2
Cut the tomatoes into small pieces (as you like).
- Tomatoes: 3 pieces
3
Sort and rinse the buckwheat.
- Buckwheat groats: 1 glass
4
Lay the beets as the first layer at the bottom of the pot.
- Beetroot: 1 piece
5
Second — a third of buckwheat groats.
- Buckwheat groats: 1 glass
6
The third is carrot.
- Carrot: 3 pieces
7
Again a third of buckwheat.
- Buckwheat groats: 1 glass
8
Layer of kohlrabi.
- Kohlrabi: 100 g
9
Remaining buckwheat.
- Buckwheat groats: 1 glass
10
The last layer is tomatoes with green peas.
- Tomatoes: 3 pieces
- Green peas: 3 tablespoons
11
Pour all this with hot salted water and bring to a boil. Cook for 6-8 minutes.
- Salt: to taste
12
Turn off the heat and let it sit covered for 20-25 minutes. For better results, you can wrap the pot and let it sit longer. The grains will be more tender and steamed, just like the vegetables.
13
Serve the dish decorated with your favorite greens. You can garnish with celery, parsley, and parsnip. You can also leave it unadorned — the dish is very tasty on its own.
- Parsley: to taste
- Celery leaves: to taste
- Parsnip: to taste
