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Buckwheat pan

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Ingredients for 4 servings:

  • 4 carrots, diced
  • 4 small onions, finely diced
  • 2 cloves garlic, finely diced
  • 200 g mushrooms, sliced
  • 20 g butter
  • 150 g buckwheat
  • 250 ml vegetable stock
  • 5 tsp soy sauce
  • salt and pepper
  • 200 g peas, frozen
  • 200 g cheese, grated
  • Herbs, to taste, finely chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Sauté the onions and garlic in butter until translucent. Add the carrots, mushrooms, seeds, and broth. Let them simmer for 30 minutes. After 25 minutes, add the peas and season with the spices. Sprinkle with the grated cheese and herbs, allowing the cheese to melt slightly.

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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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