Buckwheat with stew in a saucepan
Composition / ingredients
6
servings:
Cooking method
1. Carrots, onions and garlic are cleaned, washed. Onions are cut into half rings, carrots - thin cubes, garlic - plates.
2. We choose a thick-walled saucepan, spread a little fat (we choose the fat from the stew - so the dish will be fragrant and saturated), as well as prepared vegetables.
3. Fry the ingredients for 5 minutes with constant stirring, then add the stew and pre-washed buckwheat, pour salt and ground black pepper, mix, pour water (1 liter approximately) and cook until fully cooked.
4. Cover the finished dish with a lid, let it "walk" for 5 minutes.
It turned out very tasty!
Eat with pleasure!
Calorie content of the products possible in the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork stew - 349 kcal/100g
