Cooking process
We are used to rice pilaf with a lot of spices, flavors and flavors! But, it turns out, in the years of rice poor harvest, people prepared this dish from other ingredients, the so-called “rice substitutes” – from noodles, wheat. Nowadays, fortunately, there are no such problems, but the desire to try something new, to experiment with dishes pushes to create amazing alternatives. Pilaf from buckwheat with meat is such an example. We will cook buckwheat porridge with beef, which is close to the usual plov.
So, for preparation we take: buckwheat, carrots, onions, garlic, salt and pepper, vegetable oil (I use sunless without a smell, you can also take olive or vegetable in combination with creamy), water and, of course, meat. It can be pork, beef, lamb or other options. I advise before the beginning of the process to prepare all the ingredients, in particular, to clean the vegetables, to wash the beef.
Let’s start cooking plov from buckwheat with meat!
Onions cut into small cubes.
Beef meat is washed and cut, if necessary, into smaller pieces.
We shift the onion into a frying pan, heated with vegetable oil, and fry on high heat until golden. This will take about 5 minutes.
Add the meat to the onions, mix, salt and pepper to taste. Continue the frying on high heat for 10 minutes.
At this time, cut the carrots.
Slices of garlic is cut into 4 parts.
This time has passed – the meat is well fried and has been extinguished a little in its own juice. The liquid in the frying pan is almost gone.
We shift carrots and garlic.
Stir and fry another 5 minutes.
Pour hot water (2.5 cups) into the frying pan and simmer on a small fire under a closed lid for 40 minutes to an hour, depending on how large a piece of meat you have. After the specified time, the liquid should evaporate, and beef – become soft.
Buckwheat washed and calcined in a dry frying pan until the moment we hear a slight crackle.
Gently pour the buckwheat into the pan with stewed meat and vegetables, level the surface of the cereal with a shovel. Carefully pour the contents with hot water (2.5 cups), so that the layers do not mix. We use for this purpose a sieve or colander.
Solim to taste and continue to prepare the dish on high heat until ready to buckwheat and boil all the water. It will take no more than 20 minutes.
Then leave the dish on the smallest gas to languish under the lid for 20-30 minutes. During this time, it will be thoroughly satisfied with the flavors and aromas of the ingredients.
Ready-made pilaf made with buckwheat and meat is mixed in a frying pan.
We serve to the table!
Bon Appetit!
Pilaf from buckwheat with meat
Pilau from buckwheat? Why not! Buckwheat porridge with beef, cooked according to the formula of pilaf – an excellent hearty and delicious family dinner!
Ingredients
Buckwheat – 1,5 cups
Beef meat – 400-500 g
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves
Salt, pepper – to taste
Vegetable oil – 3-5 tablespoons.
Water – 5 glasses
Cooking process
We are used to rice pilaf with a lot of spices, flavors and flavors! But, it turns out, in the years of rice poor harvest, people prepared this dish from other ingredients, the so-called “rice substitutes” – from noodles, wheat. Nowadays, fortunately, there are no such problems, but the desire to try something new, to experiment with dishes pushes to create amazing alternatives. Pilaf from buckwheat with meat is such an example. We will cook buckwheat porridge with beef, which is close to the usual plov.
So, for preparation we take: buckwheat, carrots, onions, garlic, salt and pepper, vegetable oil (I use sunless without a smell, you can also take olive or vegetable in combination with creamy), water and, of course, meat. It can be pork, beef, lamb or other options. I advise before the beginning of the process to prepare all the ingredients, in particular, to clean the vegetables, to wash the beef.
Let’s start cooking plov from buckwheat with meat!
Onions cut into small cubes.
Beef meat is washed and cut, if necessary, into smaller pieces.
We shift the onion into a frying pan, heated with vegetable oil, and fry on high heat until golden. This will take about 5 minutes.
Add the meat to the onions, mix, salt and pepper to taste. Continue the frying on high heat for 10 minutes.
At this time, cut the carrots.
Slices of garlic is cut into 4 parts.
This time has passed – the meat is well fried and has been extinguished a little in its own juice. The liquid in the frying pan is almost gone.
We shift carrots and garlic.
Stir and fry another 5 minutes.
Pour hot water (2.5 cups) into the frying pan and simmer on a small fire under a closed lid for 40 minutes to an hour, depending on how large a piece of meat you have. After the specified time, the liquid should evaporate, and beef – become soft.
Buckwheat washed and calcined in a dry frying pan until the moment we hear a slight crackle.
Gently pour the buckwheat into the pan with stewed meat and vegetables, level the surface of the cereal with a shovel. Carefully pour the contents with hot water (2.5 cups), so that the layers do not mix. We use for this purpose a sieve or colander.
Solim to taste and continue to prepare the dish on high heat until ready to buckwheat and boil all the water. It will take no more than 20 minutes.
Then leave the dish on the smallest gas to languish under the lid for 20-30 minutes. During this time, it will be thoroughly satisfied with the flavors and aromas of the ingredients.
Ready-made pilaf made with buckwheat and meat is mixed in a frying pan.
We serve to the table!
Bon Appetit!