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.
Calories283.5kcal
Proteins6.1grams
Fats11.4grams
Carbohydrates41.6grams
Buckwheat groats
1
glass
Chopped parsley
to taste
Chopped cilantro (coriander leaf)
to taste
Chopped celery stalk
to taste
Lemon
0.5
pc
Olive oil
2
tbsp
Soy sauce
to taste
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.
- 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.
- Olive oil: 2 tablespoons
- Soy sauce: to taste
- Lemon: 0.5 piece
- Chopped parsley: to taste
- Chopped cilantro (coriander leaf): to taste
- Chopped celery stalk: to taste
3
Serve with sliced vegetables such as bell pepper, carrot, pumpkin, radish, and a green cocktail.
