Buckwheat stew in a pot

2 servings

40 minutes

Buckwheat stew in a pot is a cozy dish of European cuisine that harmoniously blends healthy ingredients and rich flavors. Buckwheat, with its light nutty aroma, absorbs the juices of sautéed vegetables – carrots, beets, tomatoes, and cauliflower, creating a rich flavor bouquet. Spices like curry, cumin, and turmeric add warm Eastern notes to the dish. Baking in a pot makes the texture tender and the aroma deep and rich. Feta cheese adds a soft creamy note while fresh parsley refreshes the composition. This dish is perfect for a leisurely family dinner or a cozy evening when you want to warm up and enjoy the richness of flavors.

Energy value per serving

• Calories: 601.6
• Proteins: 27.7g
• Fats: 18.6g
• Carbohydrates: 86.2g

Ingredients

• Buckwheat groats: 200 g
• Carrot: 1 pc
• Beet: 1 pc
• Tomatoes: 1 pc
• Cauliflower: 100 g
• Curry: 1 tsp
• Ground cumin (zira): 1 tsp
• Ground black pepper: to taste
• Turmeric: 1 tsp
• Butter: to taste
• Feta cheese: 150 g
• Parsley: to taste

Cooking steps

1. Rinse the buckwheat. Chop all the vegetables. Heat butter in a pan and sauté. While the mixture is frying, grate the cheese and chop the parsley. Add at the end.

   Required ingredients:

   • Buckwheat groats: 200 g
   • Carrot: 1 piece
   • Beet: 1 piece
   • Tomatoes: 1 piece
   • Cauliflower: 100 g
   • Butter:  to taste
   • Feta cheese: 150 g
   • Parsley:  to taste

2. Grease the baking pots with oil and add buckwheat. On top - vegetables. Then again buckwheat and again vegetables. Pour water on top. Cover with a lid and place in a preheated oven at 180 degrees for 20 minutes.

   Required ingredients:

   • Buckwheat groats: 200 g
   • Carrot: 1 piece
   • Beet: 1 piece
   • Tomatoes: 1 piece
   • Cauliflower: 100 g
   • Butter:  to taste