Buckwheat Rice with Meat


  • 4 tablespoons of olive oil
  • 1 tablespoon of butter
  • 300 g veal (cut into cubes)
  • 1 onion (chopped)
  • 3 cloves of garlic (chopped into rice grains)
  • 2 green village peppers (diced)
  • 1 tablespoon of tomato paste
  • 1 tablespoon of chili paste
  • 3.5 glasses of water (hot)
  • 1.5 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • 1.5 cups buckwheat (washed, drained)

First of all, add olive oil and butter to the pot.
When the butter melts, add the meat cut into cubes.
Fry until the meat is cooked.
After the meat is roasted, add chopped onion and garlic chopped in the form of rice grains and fry for 3-4 more minutes.
Then add diced green village peppers, tomato and pepper paste and continue frying for 3-4 more minutes.
When the roasting process is finished; Add the hot water, salt, pepper, cumin and red pepper powder.
Then close the lid of the pot and boil for 5 minutes on medium heat.
Next, add the washed and drained buckwheat into the boiling sauce, and cover the pot again and cook on low heat for about 20 minutes until the buckwheat dries up.
Take the buckwheat that has absorbed its water from the stove.
Let it rest covered for 20 minutes after removing it from the stove.
Then serve it up.


 

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