Buckwheat with Onion and Carrot in a Skillet
Very fast, very simple, very light, very tasty! Buckwheat with onion and carrot in a skillet is an easy side dish for any meat meal and takes about 30 minutes. Serve it for lunch or dinner - not only with meat, but also with stewed vegetables, salads, and sauces.
Updated : 14 January, 2026
Easy
About 20 min.
Ingredients
200 grams
Buckwheat
1
Onion
1
Carrot
40 grams
Vegetable oil
350 milliliters
Water
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make buckwheat with carrot and onion in a skillet? Prepare all ingredients from the list. The dish is universal and simple, so the ingredient list is minimal.
Step 2
Peel the onion and carrot and rinse under cold running water. Pat the vegetables dry with paper towels.
Step 3
Cut the onion into small cubes and grate the carrot on a coarse grater. Alternatively, slice the carrot by hand into thin matchsticks.
Step 4
Heat vegetable oil in a skillet. For buckwheat, it’s best to use a thick-bottomed skillet - vegetables won’t burn in it. Add the onion and carrot to fry. Over high heat, stirring constantly, sauté the vegetables to the desired doneness: either lightly until the onion turns translucent, or until golden. I fried mine for about 2 minutes.
Step 5
Rinse the buckwheat several times until the water runs clear. I usually rinse it 2-3 times. Add the groats to the skillet with the sautéed vegetables. Spread in an even layer and lightly salt.
Step 6
Pour cold water into the skillet. Cover with a lid; once it comes to a boil, reduce the heat to the lowest and cook for about 20-25 minutes.
Step 7
During this time, the groats will absorb the water and the buckwheat will cook through completely.
Step 8
Stir the finished buckwheat thoroughly. If desired, season with ground pepper.
Step 9
The buckwheat porridge is ready!
Author note
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