Гречневая Крупа С Филе Индейки И Квашеной Капустой Recipe

Preparation

1. Rinse the buckwheat thoroughly under cold water. 2. Cut the turkey fillet into small pieces. 3. Drain and rinse the sauerkraut to reduce its saltiness, if desired.

Cooking

1. In a medium saucepan, bring 300ml of water to a boil. Add the buckwheat, reduce the heat to low, cover, and simmer for 15-20 minutes or until all water is absorbed and the buckwheat is soft. 2. While the buckwheat is cooking, heat a non-stick pan over medium heat. Add the pieces of turkey fillet and cook until browned and no longer pink inside, about 5-7 minutes. Add the sauerkraut to the pan in the last few minutes of cooking to warm it through. 3. Once the buckwheat is cooked, stir in the butter until melted and evenly distributed. Serve the buckwheat topped with the cooked turkey and sauerkraut.