Buckwheat as the main course The croup was named by the merchants, who distributed it to the territory of modern Russia. Namely - the Greek merchants. In other countries of the world it has its own name. Usually buckwheat porridge "accompanies" some dishes, acts as a side dish. It is not loved for dryness, for the fact that it is boiled, for unsatisfied taste, etc. But for all these claims you can answer one thing - learn how to cook it and then you will love this mess, seriously. But when you want to see your favorite buckwheat in a new role - remember about this recipe. And here are some more reasons in favor of buckwheat groats: it is rich in iron, protein, is useful for the intestines and even lowers the level of cholesterol in the human body.
Ingredients:- Buckwheat groats 1 tbsp.
- Spinach fresh 100 g
- Cilantro fresh 0.5 bunch
- Fresh chili pepper 1 pc.
- Lemon 0.25 pcs.
- Salt 0.5 tsp.
- Olive oil 20 ml
- Step 1 To make a garnish, take: buckwheat, fresh spinach, cilantro, lemon, chili, salt and pepper.
- Step 2 Peel and rinse the groats until the water becomes clear. Then buckwheat pour purified water from the calculation for 1 glass of buckwheat 1.5 cups of water, add salt and put on a weak fire. Cook for about 15-20 minutes until liquid evaporates.
- Step 3 Remove the zest from a quarter of the lemon, squeeze 1 teaspoon of juice.
- Step 4 Remove the core with the seeds from the pepper and cut it into strips. Be careful during the process of cutting hot pepper and do not rub your eyes after touching it.
- Step 5 Spinach washed, dried with paper napkins and ripped.
- Step 6 Preheat the frying pan, add olive oil and chili. Fry for 1 minute.
- Step 7 Put the spinach in a frying pan.
- Step 8 Once the spinach starts to fade, add lemon peel and juice. Fry for 1 minute and remove from heat.
- Step 9 Finely chop the cilantro with a knife.
- Step 10 Add buckwheat with spinach and chopped cilantro into buckwheat porridge. Stir and give a little bit of it.