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Buckwheat porridge with stew

Buckwheat with canned stewed meat

A delicious, wholesome, and very versatile dish! Buckwheat with canned stewed meat is just the thing for a quick, hearty, tasty, and healthy dinner. It can easily feed the whole family. I recommend giving it a try!

Julia M.

Recipe author

Composition / ingredients

Servings:

Buckwheat

Water

Onion

Carrots

Canned stewed meat

500

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 45 % 15 g

Carbohydrates 30 % 10 g

203 kcal

GI: 10 / 90 / 0

Cooking method

Cooking time: 40 min

Step 1:

To make the buckwheat, rinse the grains. Add water in a 1:2 ratio—twice as much water as buckwheat. Set it on the stove and bring it to a boil. Add a little salt. Cover the pot and turn the heat to its lowest.
Step 2:

Cook the buckwheat until all the water is gone. Now and then, push the buckwheat aside with a spoon to check.
Step 3:

The vegetables: peel the onion and carrot and wash them under running water. Finely chop the onion.
Step 4:

Grate the carrot on the medium side of a grater.
Step 5:

Heat a skillet and pour in a little vegetable oil. Fry the chopped onion and carrot for 1–2 minutes. Open the can of stewed meat and add its contents to the skillet. Stir everything well and fry it so the fat from the meat melts.
Step 6:

Then add the cooked buckwheat to the skillet. Stir and heat everything through well. Divide among plates and serve. Enjoy your meal!

The ancient Slavs considered buckwheat porridge the food of warriors. It came to be called "grechka" ("Greek grain") only in Russia; in Western Europe it was known as Saracen grain. Aristocrats thought of this porridge as peasant fare, having no idea back then how good for you it is. Today, a great deal is known about the benefits of buckwheat. It's very rich in various vitamins and minerals that have a positive effect on the body. Buckwheat is often used in special diets and is recommended for children, athletes, pregnant and nursing women, and the elderly. It contains almost no carbohydrates, which makes it invaluable for people with diabetes. Buckwheat is good on its own, as a standalone dish or as a side for meat or fish. It can be cooked with milk and a little sugar—made that way, it becomes a real dessert no one can turn down. Buckwheat dishes show up in cuisines all over the world, which speaks to its great popularity.