Buckwheat with Vegetables and Mushrooms


  • – 2 cups buckwheat (you can combine it with quinoa or rice if you want)
  • – ¼ of large-headed onion
  • – 2-3 carrots
  • – 1 red paprika
  • – 1 yellow paprika
  • – 1 bouquet of celery or 2 small ones
  • – 100 g of mushrooms
  • – 1 tbsp coconut oil
  • – to season: salt, nutritional yeast, garlic powder, dehydrated basil (to taste)


. Peel the carrot and cut it into julienne strips. Wash the paprika and celery and cut them into julienne strips. Clean or wash the mushrooms and cut them. Chop the onion.

. Cook the buckwheat in 4 cups of water (see recipe for cooking buckwheat). If you want to combine it with rice or quinoa, you can cook them together.

. While the buckwheat is cooking, heat the coconut oil in a saucepan. Sauté the onion. Add carrot, paprika and celery and fry them. Add a little water (just to cover the bottom). Cover the vegetables and cook over low heat until almost soft. Before it is finished cooking, add mushrooms and finish cooking everything. If necessary, add more water during cooking.

. When the vegetables and buckwheat are cooked, add the buckwheat to the pot with the cooked vegetables. Stir everything well and season according to your taste.

. Serve hot with fresh vegetable salad. Have a good meal!

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