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Cooking Time
1 h. 10 min.
Serves
8
Difficulty
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About This Recipe
Buckwheat pilaf... Sounds unusual, but the idea of combining two culinary traditions — Eastern and Russian — is quite interesting. Traditionally, rice is used for pilaf, possessing a neutral flavor and thus excellently absorbing other, stronger flavors (meat, carrots, spices). But if you replace this grain with the more distinctive buckwheat, you get a very original dish that will bring special gastronomic pleasure to all its fans. This pilaf is prepared using the classic technique, with the difference that we slightly diversified the flavor with dried porcini mushrooms, which pair perfectly with both the "black grain" and the meat.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 11
Serves:
Buckwheat (ground) - 500 g
Pork - 500 g
Bulb onions - 200 g
Carrot - 150 g
Garlic - 3 pcs.
Zira - 1 tsp
Dried porcini mushrooms - 20 g
Ghee butter - 50 g
Refined vegetable oil - 50 ml
Salt - to taste
Ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
229г
🍚
Carbohydrates
434г
🥩
Protein
173г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all ingredients. Sort the buckwheat and rinse with running water. Pour into a dry frying pan and, stirring, heat until a pleasant aroma appears.
Step 2
Wash the pork pulp and cut into small cubes. Peel the onion and cut into half rings. Peel the carrots, wash and cut into thin strips. Place a large thick-walled saucepan or cauldron over high heat.
Step 3
Pour vegetable oil into a pilaf container over a fire and heat it. Add the meat and, stirring, fry until crispy on all sides. Place pork on a plate and set aside until ready to use.
Step 4
In the same container, fry the carrots (5 minutes). Add onion and cumin. Stirring, fry until golden brown. Grind dry mushrooms into flour using a coffee grinder. Add meat to onions and carrots. Sprinkle with ground mushrooms and fry everything together for 3 minutes.
Step 5
Align meat with vegetables. Add buckwheat. Flatten again. Pour in water through a slotted spoon. Season with salt and pepper. Bring to a boil. Keep on medium heat until the water disappears from the surface.
Step 6
Peel the garlic from the top husk. Stick it into the buckwheat. Close the container and simmer over low heat for 40 minutes. Then spread melted butter over the buckwheat (half a teaspoon each) and cook for another 7 minutes. Stir and serve.
Enjoy your meal!
Follow the instructions step by step