How to Cook Buckwheat and Serve it with Sautéed Vegetables
Join us to learn how to cook buckwheat to perfection and how to make a delightful dish adding very simple vegetables like mushrooms, onions, and sweet peppers.
Equipment
- 1 Pot
- 1 Skillet
- 1 Chef's knife
Ingredients
- 1/2 cup roasted buckwheat
- 1 cup water
- salt to taste
- 2 sweet peppers
- 1 white onion
- 100 g brown mushrooms
- black pepper
- 1 tbsp vegetable oil
Instructions
- Rinse half a cup of buckwheat under cold water to remove any dirt. You will need to rinse the buckwheat several times until the water becomes clean.
- In a medium size pot, bring a cup of cold water to a boil and add the rinsed buckwheat to the boiling water. Reduce the heat to medium, cover the pot with a lid. Cook for approximately 20 minutes.
- When you see small "sockets" on the surface, it means that the buckwheat is ready. Add salt to taste and mix well. Turn off the heat, cover the pot with the lid, and cover it with a towel to retain warmth. This will help to trap the heat within the pot and ensures all the grains are cooked to the desired firm texture and are not overcooked.
- Let the buckwheat sit on the stove, off the heat, for at least 30 minutes before serving.
- While your buckwheat is chilling under the towel, chop up some mushrooms, onions, and sweet peppers.
- Preheat a skillet, reduce the heat to medium, add vegetable oil. Now you can add the chopped mushrooms and sautée them until they are tender.
- Once mushrooms and onion are ready, place the chopped peppers on the frying pan and sautée them too.
- Place the cooked buckwheat in the centre of a large plate. Surround the buckwheat with the sautéed mushrooms, onions and peppers to add color and visual appeal to your dish. Top the buckwheat with a few slices of pepper.
- Serve it warm. You can mix all the ingredients, if you want - the dish will still look vibrant.
