Buckwheat with Canned Stewed Meat
A dish that's incredibly simple and incredibly tasty all at once! Who hasn't made buckwheat? It's that familiar grain that cooks up into a wholesome, hearty porridge. Today I made buckwheat with canned stewed meat and vegetables, and it turned out to be a fantastic dinner for my big family!
Urmida
Recipe author
Buckwheat with Canned Stewed Meat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
12 g
Fats 25 %
14 g
Carbohydrates 53 %
29 g
287 kcal
GI:
3
/
97
/
0
- Peel and wash the carrots, onion, and garlic. Cut the onion into half-moons, the carrots into thin sticks, and the garlic into thin slices.
- Choose a heavy-bottomed pot and add a little fat (scoop it from the canned meat — it makes the dish rich and flavorful), along with the prepped vegetables.
- Sauté the ingredients for 5 minutes, stirring constantly, then add the canned meat and the rinsed buckwheat. Season with salt and ground black pepper, stir, pour in the water (about 1 quart), and cook until the buckwheat is tender.
- Cover the finished dish with a lid and let it rest for 5 minutes.
- It came out delicious!
- Dig in and enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 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
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork stew - 349 kcal/100g
Similar recipes
Related and additional categories: