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Articles
2020-08-13 / test@t

Vegetarian buckwheat with vegetables

Valery Dolgopolov, director and chef of the "Food for Life" charitable foundation, shared with us a signature recipe for buckwheat with vegetables and Adyghe cheese. The recipe for buckwheat porridge was developed by him on the basis of Vedic cuisine.

Vegetarian buckwheat with vegetables
Ingredients
  • buckwheat - 300 g
  • water - 600 g
  • Adyghe cheese -150 g
  • carrots -1 pc.
  • cauliflower -100 g
  • butter 82.5% -15 g
  • sunflower oil for frying
  • coriander, black pepper, cumin - 0.5 tsp each.
  • salt to taste

STEP-BY-STEP COOKING RECIPE

Step 1
Cut the Adyghe cheese into cubes, fry in vegetable oil until golden brown. Place on a plate.
Step 2
Fry chopped vegetables and add Adyghe cheese to them. Do not fry vegetables and cheese together, because cheese may crumble.
Step 3
Add salt and spices. Mix.
Step 4
Pour buckwheat and pour boiling water over everything in a 1: 2 ratio, cook until half cooked over medium heat. Mix.
Step 5
Cover and cook over low heat until cooked.
Step 6
Add butter to the finished buckwheat. Cover, let it brew.
Catalog

Tags

cheese, buckwheat, cauliflower, spice, buckwheat grain, butter, Adygean cheese, sunflower oil, buckwheat, vegetarian recipes,

Categories

Lunch, Vegetable Side Dishes,
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