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Broccoli and buckwheat pan

updated

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Ingredients for 2 servings:

  • 200 g buckwheat
  • 2 large carrots
  • ½ head of broccoli
  • 400 ml boiling water
  • Rapeseed oil or olive oil
  • n. B. Salt
  • some dill
  • some parsley

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

Wash the broccoli and carrots and cut them into bite-sized pieces. Roast them in a little oil in a pan. Add the buckwheat, pour over the boiling water, and season with salt. Let everything simmer for 20 minutes. Then, cover and let stand for a while before stirring in the herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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