Delicious buckwheat vegetable pan
Time
Preparation time: 15 min.
Cooking or baking time: 20 min.
Rest period: 30 min.
Total preparation time: 1 hr. 5 min.
Buckwheat is again on the rise. Rightly so, because buckwheat is extremely healthy, is rich in iron, proteins and contains all 9 amino acids. In addition, the dish is gluten-free, can be prepared quickly and tastes heavenly delicious. This buckwheat vegetable pan is often on our lunch table.
ingredients
- 200 g buckwheat
- 4 tablespoons olive oil
- 2 cloves of garlic
- 1 onion
- 4 tomatoes
- 1 pepper
- 1/4 cucumber, alternatively broccoli or zucchini
- 3 carrots
- 1 tbsp lemon juice
- 1 teaspoon oregano
- 1 teaspoon vegetable broth
- Salt pepper
preparation
- Put the buckwheat in a saucepan, cover well with water and stir in the vegetable bouillon powder. When the water begins to boil, lower the stove and cook for 10 minutes. Remove from heat and let it swell for 30 minutes.
- Meanwhile peel the garlic and onion and chop finely. Clean the remaining vegetables and cut into strips.
- Steam the garlic and onions in a hot pan with a little oil and remove from the pan.
- Add a little olive oil to the pan again and cook the rest of the vegetables gradually in the pan. Once the vegetables are ready, season with oregano, lemon juice, salt and pepper.
- Add everything to the buckwheat and season again. If necessary add some broth and who likes to sprinkle with some Parmesan and serve.
