Buckwheat in pots with vegetables
Composition / ingredients
12
servings:
Cooking method
1. Take the fillet, wash it and cut it into cubes. We put the frying pan to heat up and pour the oil. Fry the meat until golden brown.
2. As the meat is fried, we take it out with a spatula and put it on a paper towel to drain excess fat. Next, fry the vegetables in a frying pan and add a little salt and pepper.
3. We put all our ingredients in layers in a pot. At the bottom we put the fried fillet, followed by vegetables and fall asleep with washed buckwheat to half. Fill with water, add salt and cover with a lid. Our dish is cooked for 45-50 minutes at 170 degrees.
At the end of the time, we take out and sprinkle with chopped herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
