Buckwheat With Vegetables And Chicken Liver Recipe

Step 1: Prepare Ingredients

1. Rinse 1 cup of buckwheat thoroughly under cold water and drain. 2. Chop 1 onion, 1 carrot, 1 bell pepper, and 1 zucchini into small pieces. 3. Clean and trim 250 grams of chicken liver, removing any visible fat and sinew.

Step 2: Cook Buckwheat

1. In a medium saucepan, bring 2 cups of water to a boil. 2. Add the rinsed buckwheat and a pinch of salt. 3. Reduce the heat, cover, and simmer for about 15 minutes, or until the buckwheat is tender and the water is absorbed. 4. Remove from heat and let it sit covered for another 5 minutes.

Step 3: Sauté Vegetables

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add the chopped onion, carrot, bell pepper, and zucchini. 3. Cook, stirring occasionally, for about 7-10 minutes until the vegetables are softened but not mushy.

Step 4: Cook Chicken Liver

1. Push the vegetables to one side of the skillet and add the chicken liver pieces. 2. Cook for about 5-7 minutes, turning occasionally, until the liver is cooked through and browned on all sides. 3. Season with salt and pepper to taste.

Step 5: Combine and Serve

1. Add the cooked buckwheat to the skillet with the vegetables and chicken liver. 2. Gently combine everything together and cook for an additional 2-3 minutes until heated through. 3. Adjust seasoning if needed. 4. Serve warm, garnished with chopped fresh herbs like parsley or dill if desired.