Servings - 3
|Buckwheat grain||0,5 glasses|
|squash||1 thing (small)|
|Vegetable oil||1 tablespoon|
1. Measure out the necessary amount of buckwheat and sort out from small debris and black nucleoli. When choosing cereals, it is better to give preference to whole-grain buckwheat, since from such cereal porridge will turn out more crumbly.
2. To get rid of residual debris and dust, pour the grits into a colander and rinse under running water until the water is clear.
3. To make the buckwheat very fragrant and crumbly, the washed grits are fried in a hot, dry frying pan for 2-3 minutes.
4. Prepared buckwheat pour in cold water and bring to a boil over medium heat, add salt. Then reduce the fire and boil until fully cooked under a closed lid for about 15 minutes. The ratio of water and buckwheat in the pan should be 2: 1. For cooking buckwheat, it is best to use a cauldron or pot with thick walls and bottom.
5. While cooked buckwheat, onions and garlic peel and finely chop. Do the same with the zucchini.
6. In a heated pan, pour in vegetable oil, add onion, garlic and spices. Cook over a low heat for about 5 minutes, until the onions are soft.
7. Add the sliced zucchini to the pan and fry, stirring for about 10 minutes. If necessary, the fire can be increased to medium.
8. When the zucchini is soft, you can add some salt. Then add to the zucchini ready buckwheat and mix the contents of the pan. Cook, stirring, over low heat for another couple of minutes.
9. Cover the finished dish and leave to infuse for 15-20 minutes so that the ingredients are soaked with the taste and aroma of each other. When serving, decorate the porridge with fresh herbs and cherry tomatoes.