Buckwheat And Mixed Vegetables Recipe

Ingredients

- 150g buckwheat - 50g cauliflower, cut into small florets - 30g carrots, peeled and diced - 30g green beans, trimmed and cut into 1-inch pieces - 20g onions, finely chopped - 50g cucumber, sliced for garnish - 5g cooking oil - Salt and pepper, to taste

Instructions

1. Rinse the buckwheat under cold running water, then drain. 2. In a medium saucepan, bring water to a boil and add the buckwheat. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the buckwheat is tender. Then, drain off any excess water. 3. While the buckwheat is cooking, heat the cooking oil in a large pan over medium heat. Add the onions and sauté until translucent. 4. Add the cauliflower, carrots, and green beans to the pan. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender but still crisp, about 5-7 minutes. 5. Combine the cooked buckwheat with the sautéed vegetables in the pan. Mix well to ensure even distribution of ingredients. 6. Serve the buckwheat and mixed vegetables hot, garnished with freshly sliced cucumber.