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Buckwheat with Vegetables

Raya AndonovaRaya Andonova
Novice
1011k3
Nadia Galinova
Translated by
Nadia Galinova
Buckwheat with Vegetables
Image: Raya Andonova
04/05/2022
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
6
"Healthy and tasty - you can not turn down such an offer"

Ingredients

  • buckwheat - 1 cup
  • sunflower seeds - 2 - 3 tbsp. (raw, peeled)
  • celery - 3 - 4 stalks
  • carrots - 2 pcs.
  • zucchini - 2 pcs.
  • oil
  • coriander
  • paprika
  • ginger
  • cumin
  • salt
  • water - 1/2 cup
  • finely chopped parsley
measures

How to cook

Finely chop the celery and cut the carrots into semicircles. Peel the zucchini, grate them and cut them into cubes.

Fry the celery, carrots and zucchini in heated oil for 3-4 minutes. Add the sunflower seeds and stir again.

Add the dry spices and salt. The oven is heated to 360°F (180°C). Pour the vegetables into a glass baking pan and add the boiling 1/2 cup of water. Put it in the oven to bake (without covering it) for about 20 minutes, or until the products soften.

The buckwheat is washed and when the vegetables soften, remove the baking pan from the oven and add the buckwheat. Stir and it is best to add more salt, because of the buckwheat.

Place it back into the oven for about 10 minutes, or until all of the water is absorbed. When it is taken out, sprinkle it with fresh parsley and stir again.

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