01.06.2020
4
Recipe information
Cooking:
45 min.
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Buckwheat | 300 Column |
| 2. | Bulb onions | 1 PC. |
| 3. | Carrot | 1 PC. |
| 4. | Vegetable oil | 1 art. l |
| 5. | Butter | 30 Column |
| 6. | Salt | taste |
| 7. | Black pepper | taste |
| 8. | Water | 500 Ml |
Cooking
1. Stage
Cut the onions into small cubes, and grate the carrots. Fry in vegetable and butter until the onions are soft.
2. Stage
Rinse the buckwheat well and leave it to swell in clean water for 10 minutes. Then drain the water.
3. Stage
Transfer the buckwheat into the pan to the vegetables, add water, salt and pepper to taste and cook under the lid over low heat for 20-25 minutes.
4. Stage
Bon Appetit!!!
