Buckwheat with a bouquet of vegetables

Medium

Main dishes

Ingredients

Hortex vegetable bouquet 1/2 package
Buckwheat groats 1/2 cup
Cup of water approx. 1
Onion 1/2
Coconut oil 1 tablespoon
Hot red pepper flakes 1/2 teaspoon
Himalayan salt
Freshly ground black pepper
Chopped green parsley approx. 1 and 1/2 tablespoons

Did you know that...?

Come back spring! Unfortunately, that’s just my wish, as I have no control over the weather and season. But lately, I’ve been trying to bring spring colours, health and flavour into my kitchen and onto my plates. Today, I invite you to try buckwheat with a bouquet of vegetables. It’s a healthy and colourful dish that can be prepared using just one pan. It’s a filling and nutritious meal that is sure to please. Give it a try, I highly recommend it.

Preparation

Step 1

Melt 1 tablespoon of coconut oil in a pan, add chopped onion and sauté for a while. Then reduce the heat, add 1/2 package of bouquet of vegetables (cauliflower, carrot, broccoli), season with Himalayan salt and freshly ground black pepper, and sauté for another 7-8 minutes until the vegetables are almost completely thawed. Rinse 1/2 cup of buckwheat with cold water 2-3 times in a strainer.

Step 2

Add the buckwheat to the vegetables, pour a cup of water, and add 1/2 teaspoon of red chili pepper. Gently mix everything and simmer covered until the buckwheat is fully cooked, adding a small amount of water if necessary and stirring lightly.