Buckwheat pilaf with duck and celery

five

• Time for preparing

  Contents

  • • 0.0.1 1h 15min
    • 0.0.2 Simple dish
    • 0.0.3 191kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 15min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  191kcal

• Rating

• Recipe

I propose to cook at home pilaf, which will definitely surprise you. Here buckwheat is used instead of rice, and duck instead of lamb. It turns out unusual, but very, very tasty.

Let’s get started!

Ingredients

0/10 ingredients

• Buckwheat – one and a half glasses
• Duck fillet – 300 g
• Celery Root – Half
• Carrots – 3 pcs.
• Onions – 2-3 pcs.
• Garlic – 6 cloves
• Salt and pepper – to taste
• Dried barberry – 1 tbsp
• Vegetable oil for frying
• Indian seasoning “Punch Puren” (fennel + cumin + seeds onion kalonji + fenugreek seeds + mustard) – 1-2 tsp

1ч 15мин1ч 15мин 191

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Peel onions, carrots and celery root, chop large straws.
2. Fry vegetables in a saucepan or in a deep skillet queues. Pepper and salt.
3. Add the duck fillet, chopped into strips, fry.
4. Pour buckwheat (sort it out and rinse previously), cloves garlic, barberry, Punch Puren (or any other spices). Shuffle, smooth.
5. Add two glasses of boiling water and 1.5 tsp. salt, bring to boiling. Cover, reduce heat and simmer until liquid not completely evaporate.
6. After that, collect the pilaf with a slide to the center of the pan, close cover, turn off the fire. Leave on the stove for 15 minutes.

Keywords:

• second
• buckwheat
• pilaf
• rice
• duck