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Vegetables Buckwheat

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Ingredients

Adjust Servings:
1/2 Cup Buckwheat
1/4 Onions
1-2 Garlic Cloves
1 Zucchini
hand full Mushrooms
1 TSP optional Fresh Ginger
1 TSP Turmeric Powder
Himalayan Pink Salt
Freshly Ground Black Pepper
1/2 TSP Cumin
4 TBSP Extra-Virgin Olive Oil
1/2 cup Frozen Green Peas
2.5 cups or water Vegetable Stock

Nutritional information

238
Calories
15.2g
Total Fat
2.2g
Saturated Fat
0mg
Cholesterol
140mg
Sodium
23.3g
Total Carbohydrate
4.7g
Dietary Fiber
3.4g
Total Sugars
6.3g
Protein
162mcg
Vitamin D
24mg
Calcium
3mg
Iron
455mg
Potassium

Vegetables Buckwheat

Vegetables Buckwheat is an awesome gluten-free vegetarian dish.

  • 35 minutes
  • Serves 3
  • Medium

Ingredients

Directions

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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.

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Steps

1
Done

1. Wash well the buckwheat
2. Cut all the vegetables
3. Leave the peas out so they defrost

2
Done

1. Heat the olive oil and add the onion. Cook for about 1 min and add the ginger and garlic for another 30 seconds.
2. Add the mushroom and cook until it's getting a nice colour and add the zucchini.
3. Add the spices except for the cumin

3
Done

1. Add 1.5 cups of water or vegetable stock and wait until it boils
2. Add the buckwheat and close the lid. Cock for about 20-25 min until the liquids almost evaporate and add the peas and cumin.
cook for another 1 min and take it off the stove.
3. Cover the pot with a kitchen towel and let it sit for at list 10 min. Serve hot

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