Buckwheat Pilaf

This recipe was automatically translated from Romanian. View original here
Buckwheat Pilaf

A recipe from the category of healthy recipes, for children and those who want a correct diversification in the family diet. It is not only healthy and dietary but also very tasty, otherwise I would not come today with the recipe on the site, because I am a gourmet and greedy I like tasty food and yes, healthy. They do not exclude each other, just for fear of not trying something new and interesting.

It is one of the staples, especially in Maria's menu (for 1 year), I make it very often and I change something to be as healthy and nutritious as possible. There are days when I make it without meat, I exchange it with mushrooms, other times I add pieces of cauliflower, broccoli and zucchini to vegetables. Buckwheat can be replaced with the classic rice, quinoa, whole couscous, millet. But so, in the version with buckwheat and chicken it seems the tastiest, so see how you adjust them according to taste, preferences and possibilities.

Ingredients

White onion
1 piece
Carrots
1 piece
Red peppers
0.5 pieces
Chicken breast
0.5 pieces
Olive oil
30 ml
or butter
Buckwheat
1 cup
Water
2 cups
Salt
0.5 tsp
to taste
Laurel leaves
1 piece
optionally you can add a little parsley / dill / pepper

Step by step

1

The vegetables are washed, cleaned and finely chopped. You can also pass them through a food processor.

I cut them into small cubes, to make the pilaf more beautiful and colorful.

Heat the oil in a thick-bottomed pan or chop, add the chopped vegetables and stir periodically for 10 minutes over medium heat.

2

After 10 minutes, add the diced chicken breast.

Stir periodically and leave on the fire for another 10 minutes.

3

After this time add water, stir and simmer for another 10 minutes on low heat.

4

After this time, adjust the salt water, add 1 bay leaf and possibly other favorite greens (parsley, dill, pepper, etc.).

5

Then add the washed buckwheat (in 2-3 waters, just like rice), stir, when it starts to boil, make a low heat and leave for about 15-20 minutes.

6

During this time, the buckwheat will absorb almost all the water, but it will not look perfectly ready yet.

I now prefer to turn off the heat and let it cook under the lid, without fire - this is how it penetrates best and becomes fluffy and not like a sticky porridge.

7

So, I put the lid on and let it bake for 20-30 minutes.

Notice that I did not write to mix the composition after adding the buckwheat. Stir only once and then do not need until completely cooked.

8

Serve hot, with any favorite vegetable garnish, or with pickles.

Good appetite!

Quantity: 1 kg (4-5 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 30 min
Publish date:

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