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vegan

Buckwheat with Vegetables

Main Dishes • Russian

Time 35 minutes

Ingredients 10

Servings 4

Description

Let me clarify right away — it's better to vary the amount of added ingredients by eye rather than strictly following the recipe. When we first made this dish according to the recipe, we ate that huge pot for 2 days. Each subsequent layer of vegetables should completely cover the previous one, and the first layer should fully cover the bottom of the pot — that's the whole principle. This principle does not apply to buckwheat; it should be added according to the recipe.

Ingredients

Carrot 3 pieces
Yellow Beets 1 piece
Tomatoes 3 pieces
Buckwheat Groats 1 cup
Green Peas 3 tablespoons
Parsley to taste
Celery salt to taste
Parsnip to taste
Salt to taste
Kohlrabi 5 oz

Step-by-Step Guide

Step 1

Grate the carrot and beet on a coarse grater.

Step 2

Cut the tomatoes into small pieces (as you like).

Step 3

Sort and rinse the buckwheat.

Step 4

Place the beet as the first layer at the bottom of the pot.

Step 5

Add a third of the buckwheat as the second layer.

Step 6

Add the carrot as the third layer.

Step 7

Add another third of the buckwheat.

Step 8

Add a layer of kohlrabi.

Step 9

Add the remaining buckwheat.

Step 10

The last layer is tomatoes with green peas.

Step 11

Pour hot salted water over everything and bring to a boil. Cook for 6–8 minutes.

Step 12

Turn off the heat and let it sit covered for 20–25 minutes. For best results, you can wrap the pot and let it sit longer. The grains will be more tender and steamed, just like the vegetables.

Step 13

Serve at the table, garnished with your favorite greens. You can decorate with celery, parsley, and parsnip. You can also leave it unadorned — the dish is very tasty on its own.