Green buckwheat with tomatoes, onions and garlic
6 servings
30 minutes
The difference between green and brown buckwheat is that brown buckwheat undergoes heat treatment, while green buckwheat does not. Therefore, green buckwheat retains a lot of useful substances. When combined with vegetables, it brings benefits in a multiple amount, saturates the body with amino acids, valuable protein (as similar as possible to protein in meat, fish and eggs), as well as slow carbohydrates. Its taste is quite delicate and neutral, so you can cook any dish. For example, buckwheat cutlets, pickle soup with buckwheat, cabbage rolls or stuffed peppers, casserole and much more, without harming your figure. You can cook a lot of interesting things from green buckwheat. Experiment and eat with benefit!
1
Whisk the egg in a bowl. Mix the green buckwheat with the whisked egg.
- Chicken egg: 1 piece
- Green (raw) buckwheat groats: 1.5 glass
2
Melt butter in a pan, add buckwheat, and fry until the grains are fluffy.
- Butter: 50 g
3
Add finely chopped onion, squeeze garlic through a press, add wine vinegar, khmeli-suneli, and salt to taste. Mix well.
- Onion: 1 piece
- Garlic: 2 cloves
- Wine vinegar: 1 teaspoon
- Khmeli-suneli: 1 teaspoon
- Salt: to taste
4
Pour enough water to cover the buckwheat by 1 cm. Cook for 10 minutes.
5
Cut the tomatoes into cubes and add them to the pan. Cook for another 5-10 minutes until done.
- Tomatoes: 3 pieces
