Buckwheat is not very popular outside Russia, the former USSR, and some Asian countries; but it is a nice grain full of nutrients which can be used to prepare delicious and nutritious dishes.
- Servings: 2.
- 400g pork meat.
- ½ metric cup (~125ml) buckwheat.
- 1 1/5 metric cup (~300ml) water.
- 1 medium-sized carrot.
- 1 small onion.
- 6-8 tablespoons tomato paste.
- Wheat flour.
- Chili powder (optional).
- 3-4 garlic cloves.
- 3-4 bay leaves.
- Chop the onion and cut the pork into small pieces.
- Dust the pork with some flour.
- Heat the frying pan add a bit of oil, add the pork and onion, and fry for about 10-15 minutes over medium-high heat.
- While the pork and onion are being fried, cut the carrot into small pieces and chop the parsley.
- Once the pork and onion are fried, add the water, tomato paste, buckwheat and carrots.
- Add curcuma, chili powder, salt and black pepper to taste; mix thoroughly.
- Add in the garlic cloves, bay leaves and chopped parsley.
- Once the water is boiling, close the pan with a lid and stew for about 25 minutes over low heat.
- Serve hot.
- Yaroslav de la Peña Smirnov – website.
Recipe tags: russian pork