Griku Parslu Sautejums

Griku Parslu Sautejums is a delightful and nutritious dish that is perfect for a quick and hearty meal. Featuring a blend of fresh vegetables and buckwheat flakes, this dish offers a satisfying balance of flavors and textures. The sweetness of carrots and zucchinis complements the savory taste of leeks and onions, while paprika adds a mild spiciness. The dish is further enriched with a tomato and garlic sauce that ties all the ingredients together. It's a versatile recipe that can easily be adapted to suit different dietary preferences by incorporating your favorite vegetables or spices. This meal is not only tasty but also packed with vitamins and minerals, providing you with essential nutrients. Enjoy it as a standalone dish or alongside a simple side salad for a fuller meal. Ideal for busy weekdays, Griku Parslu Sautejums can be whipped up in just under an hour, ensuring you have a healthy meal on the table in no time. The addition of sour cream before serving adds a creamy richness, making every bite utterly delicious.

Ingredients

Main Ingredients

1 leek
1 small zucchini
1 small can of peeled tomatoes or 5 medium-sized fresh tomatoes
4 cloves of garlic
1 bell pepper
2 large onions
2 medium-sized carrots
1 cup buckwheat flakes (250ml)
Oil for frying

Preparation Time

Total Time: 40 minutes

Step-by-Step Instruction

Slice the leek into rings, dice the zucchini into cubes, and chop the bell pepper into small pieces. Finely dice the onion and grate the carrot using a coarse grater.
If using canned tomatoes, blend them until smooth. For fresh tomatoes, blanch them, remove the skins, and then blend into a puree.
In a pan, heat some oil and sauté the onions until they become translucent.
Add the grated carrots to the pan and sauté for a few minutes until slightly softened.
Add the sliced leek and chopped bell pepper to the pan. Cover and let the vegetables simmer gently.
Stir in the diced zucchini, continuing to sauté everything. Season with your favorite spices.
Pour in the tomato puree and crushed garlic, stirring to incorporate. Allow the mixture to continue cooking until the vegetables are tender.
Sprinkle the buckwheat flakes over the vegetables and mix well. Cover the pan and let it sit for about 5 minutes.
Once the buckwheat flakes have absorbed the flavors and are plump, stir in some sour cream for added richness.
Remove from heat and serve hot. Enjoy your meal!

Tips

Adjust the seasoning according to your taste preferences with salt, pepper, or herbs like thyme and basil.
For a vegan version, skip the sour cream or use a plant-based alternative.
Consider adding protein by incorporating chickpeas or tofu.

Nutritions

Calories: 220 per serving
Protein: 6g
Fats: 10g
Carbohydrates: 28g

Variations

Use quinoa flakes instead of buckwheat for a different texture.
Enhance the flavor profile with a splash of soy sauce or balsamic vinegar.
Add a dash of chili flakes for some heat.

Serving Suggestions

Serve with a side of crusty bread or warm flatbread.
Pair with a simple green salad drizzled with lemon vinaigrette.
Garnish with fresh parsley for a pop of color and freshness.

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