Buckwheat with Sautéed Vegetables
If you fancy a healthy, light dinner, prepare this buckwheat with sautéed vegetables. The dish also works well as a side. With courgette, sweetcorn and sun-dried tomatoes, it is fresh and full of flavour. The recipe serves 2 and takes about 60 minutes in total.
Prep: 35 min
Cook: 25 min
Servings: 2
Energy: 276 kcal per serving
Method
01.
Cook the buckwheat: Heat the stock in a saucepan, add the rinsed buckwheat and simmer for 10 minutes over a low heat.
02.
Prepare the vegetables: Peel the onion and carrot and dice them. Dice the courgette and tomatoes as well.
03.
Finish the buckwheat: Remove it from the heat, and if after 30 minutes not all the liquid has been absorbed, simmer it briefly again. Season with salt to taste.
04.
Sauté the onion and carrot: Heat the oil in a frying pan, add the diced onion and carrot and sauté until golden.
05.
Add the remaining vegetables: Then add the green beans, sweetcorn, diced courgette and tomatoes. Season with salt and pepper and drizzle with Worcestershire sauce.
06.
Combine with the buckwheat: Mix the vegetables, sautéed until tender, with the cooked buckwheat.
