A hearty and quick dish made from familiar buckwheat: the perfect one-pot dinner (when regular porridge gets boring). Buckwheat in Merchant Style is a filling, tasty, simple, and aromatic treat. Moreover, it takes very little time to prepare.
Ingredients:
buckwheat - 350 g
onion - 2 pcs.
carrot - 2 pcs.
cheese - 200 g
thigh fillet - 2-3 pcs.
water - 600 ml
salt - to taste
black ground pepper - to taste
paprika - 1 tsp. (heaping)
Cooking method:
1. First, prepare two large carrots and two onions. Cut the onion into cubes, do not chop finely, and grate the carrot on a coarse grater. Also, grate 200 g of hard cheese on a coarse grater.
2. Use chicken thigh fillet; you can take a whole thigh and remove the bones yourself. Cut it into small pieces.
3. Heat oil in a frying pan and add the onion. Sauté it, stirring, for a minute, then add the grated carrot. Mix and simmer over medium heat until semi-cooked, about 7-10 minutes.
4. If there is not enough oil, add a little more. Turn off the frying pan, season the vegetables with salt and black ground pepper to taste, then set aside. In a bowl, transfer the chopped meat, add salt, pepper, and 1 tsp. of heaping paprika. Mix well, and rinse the buckwheat thoroughly under water.
5. Take a baking dish measuring 20x30 cm and layer the sautéed vegetables as the first layer. Then evenly distribute the pieces of meat and sprinkle the buckwheat on top, leveling it out.
6. In a pot, pour in 600 ml of water, add salt, and bring to a boil. Carefully pour the water over the buckwheat using a ladle. Cover the dish with foil and place it in a preheated oven at 180 degrees for 30 minutes.
7. After half an hour, remove the dish from the oven, take off the foil, sprinkle grated cheese on top, and cover again with foil. This is necessary so that the water does not evaporate too quickly, and the buckwheat remains juicy.
8. Return the dish to the oven for 10 minutes, reducing the temperature to 160 degrees. Then remove the foil, turn on the convection mode, and bake for another 5 minutes.
9. That's it, our dish is ready. Take it out of the oven and sprinkle with chopped herbs. Serve hot. Buckwheat in Merchant Style turns out fragrant, crumbly, and not dry.
Source: mediasole
