Ingredients
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1/2 Cup Buckwheat
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1/4 Onions
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1-2 Garlic Cloves
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1 Zucchini
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hand full Mushrooms
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1 TSP optional Fresh Ginger
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1 TSP Turmeric Powder
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Himalayan Pink Salt
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Freshly Ground Black Pepper
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1/2 TSP Cumin
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4 TBSP Extra-Virgin Olive Oil
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1/2 cup Frozen Green Peas
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2.5 cups or water Vegetable Stock
Directions
Vegetables Buckwheat is an awesome gluten-free vegetarian dish. You can even serve it as a main dish, simply add sprouted lentils to the dish. You can sprout the lentils at home using a sprouts kit.
Buckwheat is probably a preferred choice when comparing to most other grains. Buckwheat is not a grain, but a seed of a plant related to rhubarb. Next time you’re looking for a side dish to your meal, try to replace the rice or tomatoes with buckwheat. When cooked right this is a delicious dish to have with meat fish or chicken.
Main Benefits of Buckwheat
- Gluten-free
- Rich in manganese
- Copper
- Magnesium
- Dietary fiber – eating high fiber foods can fill you up much quicker, suppress the appetite and help with weight loss.
- Phosphorus.
The nutrients in Buckwheat may contribute to blood sugar control and heart health. Although this is not a low carb dish, If you need to get out of ketosis this is a great dish to have.
Try this Vegetables Buckwheat recipe, it’s a tasty and healthy dish. This version is a simple side dish that goes great with our chicken in pesto and olives dish. I used organic buckwheat for this dish and added the vegetables. Add sprouted lentils and you can make it a complete vegetarian meal.
For the vegetables use whatever you have at home or the ones you like. I love adding onion, garlic, ginger, zucchini, mushrooms and sometimes even carrots.
Steps
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1
Done
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1. Wash well the buckwheat |
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2
Done
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1. Heat the olive oil and add the onion. Cook for about 1 min and add the ginger and garlic for another 30 seconds. |
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3
Done
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1. Add 1.5 cups of water or vegetable stock and wait until it boils
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