Buckwheat as a side dish

Ingredients for 4 servings:

• 200 g buckwheat
• 1 liter vegetable broth
• 1 onion(s)
• 1 garlic clove(s)
• 30 g butter
• 1 carrot(s)
• 4 tbsp cheese, grated (goat gouda)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, simple, easy to combine

Briefly blanch the buckwheat in boiling water. Then cook it in the vegetable broth until tender, which takes about 20 minutes. During this time, peel and finely dice the onion and garlic. Heat the butter in a small pan and fry the onion and garlic until translucent. Finely grate or chop the carrot, add it, and fry for a few minutes. Mix the buckwheat with the vegetable mixture. Sprinkle with the goat’s cheese and serve as a side dish. Using margarine instead of butter and omitting the cheese makes this side dish vegan. Serve with a generous salad and patties or a colorful vegetable stir-fry.