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Buckwheat with Ground Meat and Vegetables

A simple, tasty, hearty, and nourishing meal. Buckwheat with ground meat and vegetables is one of the most popular dishes for feeding a big family at lunch or dinner. It's quick and easy to make, and the ingredients are affordable and easy to find. It comes out delicious, filling, and wholesome — which is what matters most for a large household.

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Buckwheat with minced meat and vegetables
Buckwheat with minced meat and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 6 g
Fats 29 % 9 g
Carbohydrates 52 % 16 g
166 kcal
GI: 25 / 75 / 0
  • Gather your ingredients. You can change the mix of vegetables to taste and to what you have on hand, using more or fewer. The standard base is onion and carrots — they pair perfectly with ground meat and mellow its distinctive taste. You can round it out with zucchini, tomatoes, and bell pepper, which make the dish more tender, fragrant, and flavorful. Use store-bought ground meat, or grind your own from fresh meat — the second option is of course better, since the result is all-natural with no additives of any kind. A blend of pork and beef gives the juiciest, most tender, and tasty result. Pick over the buckwheat, remove any debris, and rinse it well until the water runs clear. Now prep the vegetables. Wash the carrots, zucchini, tomatoes, and bell peppers. Peel the carrots and cut them into strips or dice. If the zucchini is young, you can leave the skin on and keep the core; if it's more mature, peel it and scoop out the seedy center. Cut the zucchini into small cubes and dice the tomatoes as well. Remove the stem and seeds from the bell pepper and cut it into strips. Peel the onion and cut it into half-rings. Pour vegetable oil into a skillet and heat it. Add the onion and carrots and cook until soft. Add the ground meat to the vegetables and stir it in right away, breaking it up into small bits so it doesn't clump. Cook the meat over medium heat for about 10 minutes, stirring now and then. Then add the zucchini, bell pepper, and tomatoes. Season with salt and ground black pepper to taste and stir. Simmer over low heat for about 20 minutes, until the vegetables soften and release their juices. Add the buckwheat to the skillet with the vegetables and meat, spreading it evenly over the top. Pour in enough water to cover everything by about an inch. Cover the skillet and simmer for about 20 minutes, until the buckwheat is done. Uncover, stir, turn off the heat, cover again, and let it rest on the stove for 20–30 minutes. Serve, and enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  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
  • Ground black pepper - 255  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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