Buckwheat with zucchini

A simple, dietary lean dish or side dish! Buckwheat porridge with zucchini is very simple in composition and method of preparation of the dish, which is worth paying attention to those people who watch their figure and nutrition, are vegetarians or fasting. Since the composition of this dish does not include animal products, all the ingredients contain a minimum of fats and calories, but a lot of useful substances and vitamins are very useful. This dish resembles in composition and method of preparation a traditional Indian dish known as "buckwheat sabji", which is served to the table in India during the lent period. Therefore, this recipe for buckwheat with zucchini will be interesting to those who love national dishes of different countries.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

Buckwheat

0.5

Water

Zucchini

150

Carrots

Onion

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 17 % 3 g

Carbohydrates 72 % 13 g

83 kcal

GI: 31 / 69 / 0

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to make buckwheat with zucchini? Prepare the ingredients. Wash the buckwheat thoroughly, repeatedly changing the water until it becomes transparent. Drain the water, discard the grits in a colander. To cook the dish faster, you can prepare buckwheat groats. To do this, put it in a saucepan, fill it with water and put it on the fire, add a pinch of salt. Boil the grits for about 5-7 minutes from the moment the water boils, so that the grits swell. Do not drain the water from the cereal.
Step 2:
Wash, peel and cut the carrots with a knife into thin strips or cubes, whichever you like.
Step 3:
Peel the onion and cut it into cubes, straws or feathers with a knife.
Step 4:
Wash the zucchini, remove the skin, Remove the core with the seeds, cut the pulp into small cubes or straws. If the squash is young, its skin is tender and thin, it is enough to wash it and cut into small cubes together with the skin and pulp.
Step 5:
Pour vegetable oil into the pan. Warm it up. Fry onions and carrots in oil, stirring with a spatula, until the onion becomes transparent and the carrots are soft.
Step 6:
Send zucchini and cooked buckwheat to the vegetables along with the water in which the cereal was cooked. Add spices to taste. Stir and simmer under the lid for about 10-15 minutes. Remove the lid, the water should completely evaporate. The dish is ready.
Step 7:
Serve it to the table as a side dish or as an independent dish with tomato sauce. Bon appetit!

All the secrets of cooking buckwheat and how to choose it correctly so that the dish is delicious, read the article "The usual buckwheat. Do we know everything about her?"

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .