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Buckwheat with soy meat and vegetables (in pots)
Buckwheat has been loved since the times when potatoes were exotic. Nowadays, the nutritional value of buckwheat groats is confirmed by numerous studies. To make it easier, a delicious porridge with soy meat can be prepared in pots. Quality ceramics retain heat well, allowing the groats to steam and swell. It is advisable to always cook buckwheat in the oven; 'pot porridge' will not be as aromatic. Fried and raw vegetables are placed in the pots simultaneously, so the buckwheat will be 'boiling-baking' in a tasty sauce.
Caloric content: 139 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- buckwheat groats - 1 cup;
- soy meat - 150 g;
- tomatoes - 4 pcs;
- onion - 1 pc;
- carrot - 2 pcs;
- bell pepper - 1/2 pc;
- vegetable oil - 3 tbsp, salt, dill.
Preparation
- The most important thing is to distribute the soy meat and buckwheat properly among the pots. If overdone, the finished dish may 'jump out' of the mold. All the ingredients listed in the recipe can be divided among 2-4 pots.
- For the vegetable dressing, take fresh medium-sized vegetables. Peel the carrot and onion, wash the vegetables.
- Cut the onion and carrot into small strips.
- Fry the vegetables in sunflower oil until crispy.
- Chop the pepper into small cubes and the tomatoes into large pieces. Do not peel the tomatoes.
- Place 1-2 tablespoons of the fried vegetable mixture at the bottom of each pot, not forgetting the remaining sunflower oil in the pan. Distribute it evenly among the pots as well.
- Place 8-10 pieces of dry soy meat in each pot.
- Wash the buckwheat and transfer it to the pots. The groats should fill 1/3 of the mold.
- Top with tomatoes, peppers, and dill.
- Add salt. The amount is calculated based on the size of the pot.
- Pour boiling water into the pots. The liquid should not reach the edge of the mold. The pots must be covered.
- Place the pots in an oven preheated to 190-200 degrees. The porridge will be ready in 35-40 minutes.
- During baking, the soy meat rises to the top. The buckwheat becomes crumbly, soaking in the vegetable sauce.
- If portion-sized baking dishes are used, the buckwheat porridge can be served directly in the pots.
- Cold buckwheat is an acquired taste; when serving again, the porridge should be reheated. Soy meat is a full-fledged ingredient, and literally every spoonful will contain a piece of 'plant meat.' Interestingly, buckwheat 'absorbs' the flavor of fried onions, while soy meat is infused with a tomato-dill 'spirit.' Tasting such a dish is a pure delight, and in terms of 'energy expenditure,' buckwheat porridge with soy meat can be classified as one of the laziest recipes.
