A simple side dish of buckwheat

- 1 tbsp. buckwheat;
- 2 cups of water;
- 3/4 tsp salt;
- 20 g of butter or ghee.

Rinse barley and drain in fine-mesh colander to allow the water to drain completely. Calcined buckwheat on a dry pan, stirring constantly, until they begin to crackle. Take a medium heavy-bottomed pot or cauldron, put back the main ingredient of the garnish and cover with salted water.

Put the cookware on high heat, bring contents to a boil, then reduce oven temperature cooking. Cook porridge under the lid with hole for steam output, until complete disappearance of the liquid. Remove the buckwheat from the heat, season with butter or ghee and mix well with a spatula or spoon.

Side dish of buckwheat with carrots and onions

- 1,5 tbsp. buckwheat;
- 3 cups of water;
- 2 carrots;
- 2 bulbs;
- 5 cloves of garlic;
- 1/3 teaspoon of black pepper;
- 1 tsp salt to porridge and pinch to roast;
- vegetable oil.

Prepare the buckwheat, as described in the previous recipe, but without adding butter. While it languishes, clean the vegetables, cut carrots and onions into small cubes, skip the garlic cloves through a press or RUB on a grater. Heat the vegetable oil in a saucepan on a nearby burner, fry in it one onion, then carrots, salted and pepper, over medium heat until Golden and soft.

Put zazharku in the ready buckwheat together with the remaining oil, add the chopped garlic and thoroughly mix all. Rearrange the dishes on top of the first plate, close the lid and let the cheese garnish to steep for 15-25 minutes.

A delicious side dish of buckwheat with tomatoes and zucchini

- 1,5 tbsp. buckwheat;
- 2,5 cups of water;
- 1 leek (white part);
- 2 juicy tomatoes, preferably sweet varieties;
- 1 small zucchini, better than the young;
- 2 tbsp soy sauce;
- 3/4 tsp salt;
- vegetable oil.

Cook the buckwheat until tender in a specified amount of water and salt. At the same time, heat in a frying pan or saucepan with vegetable oil and fry it on medium heat thin cross mugs leeks. Once it is browned, put to it the diced zucchini and tomato slices. Saute the vegetables for 7-10 minutes, until you let the juice, pour the soy sauce and after 3 minutes, stir in buckwheat. Warm up all together for a few more minutes, then remove from heat and put in a dish.