Zucchini vegetable side dish with buckwheat, corn and peas

Ingredients for 2 servings:

• 2 small zucchini, diced
• 1 medium-sized onion(s), chopped
• 1 garlic clove(s), chopped
• 1 tbsp ghee
• 1 tbsp rice flour
• some water
• 1 tbsp cashew butter
• salt and pepper
• 2 cup(s) buckwheat (approx. 200 – 250 ml content)
• 300 ml vegetable stock
• 1 tbsp ghee
• 1 medium-sized onion(s), chopped
• 2 tbsp corn, cooked
• 2 tbsp peas, frozen
• salt and pepper
• e.g. chopped parsley
• n. B. Cocktail tomatoes, approx. 1 – 2

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Add the buckwheat to the vegetable stock and cook for about 15 minutes, allowing the buckwheat to simmer gently. Drain, rinse, and place in a bowl. Sauté the onion in the hot ghee, let it cool, and then add it to the buckwheat. Add the corn and peas. Season with salt and pepper if necessary. The buckwheat is seasoned well enough from the vegetable stock. For the vegetable side dish, sauté the onion in the ghee. Add the finely chopped garlic clove and sauté briefly. Then add the diced zucchini and toss for about 3 minutes. Mix the rice flour with a little water until smooth and add to the zucchini. Mix everything well and bring to a boil briefly. Add the cashew butter to thicken and season with salt and pepper. Arrange on preheated plates and serve garnished with parsley and 1-2 cocktail tomatoes.