John Myers
Ingredients for 2 servings:
- 2 large carrots
- 250 g mushrooms, brown
- 1 large onion(s), red
- some oil
- 150 g buckwheat
- 300 ml water, boiling
- some salt and pepper
- possibly parsley
Instructions
Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
gluten-free, vegan
Peel and chop the carrots, mushrooms, and onion. Heat a little oil in a pan and fry the red onion until golden brown. Add the remaining vegetables and simmer for 10 minutes. Then stir in the buckwheat and pour over 300 ml of boiling water. Season with salt and pepper. Cover tightly and simmer over low heat for 20 minutes. Do not remove the lid during this time. Turn off the heat and let the pan rest for 5 minutes. Garnish with parsley, if desired. Buckwheat is not a grain and is therefore gluten-free.
Facebook Comments