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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.

🍽 Serves 2 🔢 9 steps

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

From your pantry

½ tbsp cooking oil
Salt and black pepper, to taste

Merchant's Buckwheat

1
Chop the onion and cut the pork into small pieces.
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.
2
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.
3
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.
4
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.
5
Serve hot and enjoy!