Ingredients
- Water — 400 ml
- Onion — 100 g
- Carrot — 100 g
- Buckwheat — 200 g
- Mushrooms — 150 g
- Salt
- Garlic granulated
- Herbes de Provence
Method
- In a large frying pan or saucepan over medium heat, simmer the onions and carrots; add some water.
- Then add the sliced mushrooms and continue to simmer until the mushrooms release moisture and are tender, about 8 to 10 minutes.
- Rinse the buckwheat thoroughly and add it to the pan with mushrooms and vegetables. Mix well.
- Pour in the water and bring the mixture to a boil.
- Once boiling, add salt and reduce heat to low. Cover the pot and let the mixture simmer until the buckwheat is soft and the liquid is absorbed, about 15 to 20 minutes.
- Remove from heat and fluff up the buckwheat with a fork. Serve hot as a side dish or main dish. Enjoy!
Calories & macros
- Energy
- 79.3 kcal in 100 grams
- Protein
- 3.6
- Fat
- 0.8
- Carbohydrate
- 15
