BUCKWHEAT PORRIDGE WITH VEGETABLES

Buckwheat porridge with vegetables is a nutritious and delicious meal. You can always change which vegetables and mushrooms you are going to use.

Buckwheat

Buckwheat belongs to a group named pseudocereals. Other common pseudocereals are quinoa and amaranth.

Buckwheat is a great source of protein, fiber,

manganese, copper, magnesium, iron, phosphorus, and antioxidants.

RECIPE

Ingredients (for 4 persons):

- 250 g of buckwheat porridge

- 0,5 l of water

- 1 onion

- 2 carrots

- 1 zucchini

- broccoli (I only used stems from a night ago)

- 3 bigger button mushrooms

- salt

- 3 tbsp of olive or coconut oil

- 2 tbsp of soy sauce

- 3 tbsp of sour coconut cream or soy cream for cooking

- 2 tbsp of nutritional yeast

- 0,5 tbsp of fresh basil

Method:

- Chop the onion, wash and chop other vegetables. - On oil sauté the onion and add a pinch of salt. Add chopped carrots and broccoli.

- When carrots and broccoli are cooked, add button mushroom, zucchini, and 1 tsp of salt. Keep sautéing on medium heat.

- Wash the buckwheat porridge and cook it with 0,5 liters of water and a pinch of salt. Cook according to instructions. Usually, it has to cook for 10-15 minutes. - Mix vegetables so that they don’t burn. When all vegetables are cooked add soy sauce and mix.

- Add cooked buckwheat porridge to vegetables and mix well.

- Firstly add more salt if needed. Then add nutritional yeast, sour coconut cream or soy cream for cooking, and chopped basil. - Cook for 2-3 minutes and then serve.