Buckwheat Groats with Vegetable Goulash (Gryczana z Warzywami)

Instructions

1. 1Rinse the 1 cup of Buckwheat Groats under cold water. Place the rinsed groats in a medium saucepan with the 2 cups of Water. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 20 minutes, or until all the water has been absorbed and the groats are tender.
2. 2While the groats are cooking, prepare the vegetables. Dice the 1 medium Onion into 1.27 cm pieces. Cut the 2 medium Bell Peppers into 2.54 cm pieces. Cut the 1 medium Zucchini into 1.27 cm thick half-moons. Peel and cut the 2 medium Carrots into 1.27 cm thick rounds. Mince the 2 cloves of Garlic.
3. 3Heat the 2 tablespoons of Olive Oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the diced 1 medium Onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent.
4. 4Add the 2.54 cm pieces of 2 medium Bell Peppers, the 1.27 cm half-moons of 1 medium Zucchini, and the 1.27 cm rounds of 2 medium Carrots to the skillet. Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are slightly tender.
5. 5Stir in the 2 tablespoons of Tomato Paste, the 1 cup of Vegetable Broth, the minced 2 cloves of Garlic, the 1 teaspoon of Sweet Paprika, and the 1 teaspoon of Marjoram. Stir everything together until well combined.
6. 6Bring the mixture in the skillet to a simmer over medium heat (176.7°C / 175°C). Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes, or until the vegetables are tender and the sauce has thickened slightly.
7. 7Season the vegetable goulash with the 0.5 teaspoon of Salt and the 0.25 teaspoon of Black Pepper. Stir to distribute the seasoning evenly.
8. 8Serve the finished vegetable goulash spooned over the cooked 1 cup of Buckwheat Groats.

Related Guides