Vegetable buckwheat
6 servings
35 minutes
Vegetable buckwheat is a harmony of taste and benefits, combining traditions and modern culinary preferences. Buckwheat groats, revered in Eastern Europe for their nutritional properties, gain a new sound in this dish thanks to the rich combination of fresh vegetables. Brussels sprouts, sweet peppers, and mushrooms add vibrant colors and rich flavors to the buckwheat, while garlic and herbs provide zest. Baked in the oven under foil, the buckwheat retains its tenderness while the vegetables release their aromas. This is an ideal dish for those seeking a light yet hearty meal that works well as a standalone dish or side. The simplicity of preparation and availability of ingredients make vegetable buckwheat an excellent choice for everyday meals.
1
Wash, peel, and chop all vegetables coarsely. Cut the Brussels sprouts in half or into quarters.
- Bell pepper: 1 piece
- Zucchini: 1 piece
- Carrot: 1 piece
- Button mushrooms: 5 piece
- Brussels sprouts: 6 pieces
- Onion: 1 piece
2
Mix the vegetable mixture with raw buckwheat.
- Buckwheat groats: 200 g
- Frozen green peas: 100 g
- Bell pepper: 1 piece
- Zucchini: 1 piece
- Carrot: 1 piece
- Button mushrooms: 5 piece
- Brussels sprouts: 6 pieces
- Onion: 1 piece
3
Add salt, pepper, crushed garlic and mix well.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
4
Place in a baking dish, add water and oil, cover with foil so that steam does not escape.
- Water: 1 glass
- Vegetable oil: 2 tablespoons
5
Place in the oven and cook at 180 degrees for about 35 minutes.
