Rosemary Buckwheat Vegetable Bowl

Ingredients for 2 servings:

• 125 g buckwheat
• 80 g onion(s), red
• 1 garlic clove(s)
• 250 ml salt water
• 125 g mushrooms
• 1 bell pepper(s)
• 1 zucchini
• 2 rosemary sprigs
• 1 garlic clove(s)
• 1 onion(s), white
• Vinegar, preferably balsamic vinegar
• Oil for frying
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

For the buckwheat, peel the garlic and red onion. Finely slice the garlic. Halve the onion and cut into half rings. Heat a little oil in a pan and briefly fry the garlic and red onion. Wash the buckwheat and add it to the pan. Place everything in a saucepan. Add 250 ml of salted water and bring to a boil. Simmer until all the water has been absorbed, about 20 minutes later. For the vegetables, wash the bell peppers, halve them, remove the seeds, and dice the pods. Clean the mushrooms, quartering the large ones and halving the small ones. Wash the zucchini and dice them. Peel and finely dice the onion and garlic. Heat olive oil or cooking oil in a pan and fry the onions and garlic over medium heat until translucent. Add the vegetables and rosemary sprigs and cook over medium heat for 4-5 minutes. Season with salt and pepper and deglaze with vinegar (balsamic vinegar is best). Arrange the buckwheat next to the vegetables in a deep plate and enjoy!