Merchant's Buckwheat
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.
Ingredients for 2
- 200 g pork meat
- ¼ metric cup (~125ml) buckwheat
- ⅝ metric cup (~300ml) water
- ½ medium-sized carrot
- ½ small onion
- 3–4 tbsp tomato paste
- 1 tbsp wheat flour
- Curcuma
- Chili powder (optional)
- 1 ½–2 garlic cloves
- Parsley
- 1 ½–2 bay leaves
- ½ tbsp cooking oil
- Salt and black pepper, to taste
Instructions
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Chop the onion and cut the pork into small pieces.
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Dust the pork with some flour. I sometimes like to do this once I've added the pork to the pan, just because I am lazy and I haven't noticed much difference between either approach.
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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.
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While the pork and onion are being fried, cut the carrot into small pieces and chop the parsley.
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Once the pork and onion are fried, add the water, tomato paste, buckwheat and carrots.
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Add curcuma, chili powder, salt and black pepper to taste; mix thoroughly.
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Add in the garlic cloves, bay leaves and chopped parsley.
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Once the water is boiling, close the pan with a lid and stew for about 25 minutes over low heat.
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Serve hot and enjoy!