Usuba
Buckwheat with Adyghe cheese and vegetables
A hearty buckwheat porridge with sautéed vegetables and cheese. Turmeric and a pepper blend add aroma and a subtle spice to the dish. Cooked in a single pan and suitable for lunch or dinner.
- Total
- 60 min
- Standard serving
- 177 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Cut carrots, cauliflower, and Adyghe cheese into small cubes.
- 2
Step 2
Heat the oil in a pan, add turmeric and pepper mixture. After a couple of seconds, add the cheese and vegetables.
- 3
Step 3
Fry over medium heat for 5 minutes, stirring occasionally.
- 4
Step 4
Rinse the buckwheat and add it to the vegetables in the pan.
- 5
Step 5
Pour water so that it covers the groats by 1–1.5 cm. Salt to taste, stir and cover with a lid.
Cook over medium heat until done, until all water is absorbed by the cereal.
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