Healthy buckwheat up your sleeve

Russian cuisine

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Description Products Steps

The cultivation of buckwheat began about 5,000 years ago in India and Nepal. First, cereals gained popularity among Asian countries, then came to Europe. Buckwheat came to the Slavs during the time of Kievan Rus from Byzantium (now Greece), where the name came from. Buckwheat is a storehouse of vitamins, minerals and macro- and microelements necessary for the normal functioning of the human body.

1. Calories
   126,64 kcal
2. Protein
   7,02 gram
3. Fat
   5,17 gram
4. Carbohydrates
   13,77 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 7 serving:

1. Buckwheat

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   2.5 cup = 412.5 g
2. Chicken minced meat

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   500 g
3. Onions

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   2 pcs. = 160 g
4. Water

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   5 pcs. = 800 g
5. Carrot

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   1 piece = 100 g
6. Vegetable oil

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   3 tbsp. l. = 51 g
7. Salt

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   to taste
8. Dill

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   1 bunch = 15 g
9. Provencal herbs

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   1 tsp. = 2 g
10. Black pepper ground

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    to taste

Steps:

1. 
   Rinse the buckwheat several times. Peel the onions and carrots. Finely chop the onion and grate the carrots on a medium grater. Rinse the dill and chop finely.
2. 
   Place the buckwheat in the sleeve, place the sleeve on a baking sheet or in a baking dish. Tie one edge.
3. 
   Heat a frying pan, add vegetable oil, fry the onion until golden brown. Add the minced meat and mix. Cook over low heat for 20 minutes. Add carrots. Fry for 2-3 minutes.
4. 
   Place the contents of the frying pan into the sleeve with the buckwheat. Add chopped herbs. Salt, pepper, add spices. Boil water and pour it into the sleeve. Tie the second sleeve edge.
5. 
   Preheat the oven to 180ºC, place the dish on a baking sheet and cook for 60 minutes.
6. 
   Serve the dish hot, place on individual plates and add fresh vegetables.

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