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Buckwheat with Meat and Vegetables

A cozy, homey dish for the whole family. Buckwheat with meat and vegetables is an everyday recipe for a light family dinner or lunch made from the simplest ingredients. It's easy and quick to put together — which counts for a lot these days. And by adding or leaving out different vegetables, you can tweak it to suit your own taste.

eeloo4kaAuthor avatar
Recipe author
Buckwheat with 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 22 % 6 g
Fats 26 % 7 g
Carbohydrates 52 % 14 g
141 kcal
GI: 14 / 86 / 0
  • Rinse the pork well and pat it dry with paper towels. It's best to choose leaner cuts of pork, like tenderloin or shoulder. Cut the meat into medium pieces. Peel the vegetables, rinse them under running water, and dry them. Dice the onion small. Cut the carrots into medium, roughly shaped pieces. Pour the vegetable oil into a deep skillet or sauté pan. Set it over the heat and bring the oil up to temperature. Add the pork and brown it lightly over medium heat for 4–5 minutes, stirring now and then. Add the diced onion, stir, and sauté until golden. Add the carrots, lower the heat, cover the pan, and braise the meat and vegetables for another 6–8 minutes or so.
  • Pour in the tomato sauce (you can use tomato juice, paste, or purée instead), stir well, and simmer over low heat for about 3 more minutes. Season to taste with salt, ground black pepper, peppercorns, and bay leaves. While the vegetables cook, prepare the grain: rinse the buckwheat several times under running water, and bring water to a boil separately. Add the rinsed buckwheat to the skillet and pour in the hot water. Cover the pan and simmer everything together until the buckwheat has absorbed all the liquid. One important note — once you add the buckwheat, don't stir the contents of the pan, or the porridge won't come out light and fluffy. After the water has evaporated, take the pan off the heat and let the dish rest, covered, for another 10 minutes. Spoon the finished buckwheat with meat and vegetables into bowls and garnish with fresh herbs to taste. Enjoy!

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

  • 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
  • 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
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Hot tomato sauce - 99  kcal/100g

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