Buckwheat Breakfast

4 servings

80 minutes

Already delicious buckwheat is in the company of fragrant herbs: cilantro, parsley and celery. The olive oil mentioned in the recipe should be tasty - at least extra virgin.

Energy value per serving

• Calories: 283.5
• Proteins: 6.1g
• Fats: 11.4g
• Carbohydrates: 41.6g

Ingredients

• Buckwheat groats: 1 glass
• Chopped parsley: to taste
• Chopped cilantro (coriander): to taste
• Chopped celery stalk: to taste
• Lemon: 0.5 pc
• Olive oil: 2 tbsp
• Soy sauce: to taste

Cooking steps

1. Rinse the buckwheat, pour with 2 cups of boiling water, add salt, cover with a lid and wrap with a towel. After 45-60 minutes, the buckwheat will be ready to eat, retaining all its nutritional value. It's best to do this overnight.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. In a serving bowl, mix the required amount of cooked buckwheat with olive oil, soy sauce, lemon juice or chopped lemon, and chopped herbs.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Soy sauce:  to taste
   • Lemon: 0.5 piece
   • Chopped parsley:  to taste
   • Chopped cilantro (coriander):  to taste
   • Chopped celery stalk:  to taste

3. Serve with sliced vegetables such as bell pepper, carrot, pumpkin, radish, and a green cocktail.