Buckwheat With Carrots, And Bread Recipe

1. Prepare Ingredients

- 1 cup of buckwheat - 2 large carrots, peeled and diced - 2 tablespoons of olive oil - 1 clove garlic, minced - Salt and pepper to taste - 4 slices of bread (whole grain or your choice)

2. Cook Buckwheat

Rinse the buckwheat under cold water. In a medium saucepan, add 2 cups of water and a pinch of salt, then bring to a boil. Add the buckwheat, reduce the heat to low, cover, and simmer for about 15 minutes, or until the buckwheat is tender and the water is absorbed. Remove from heat and let it sit for a few minutes, then fluff with a fork.

3. Sauté Carrots

While the buckwheat is cooking, heat olive oil in a large skillet over medium heat. Add the diced carrots and sauté for about 8-10 minutes, or until they start to become tender. Add the minced garlic, salt, and pepper, and continue to cook for another 2-3 minutes, or until the carrots are fully cooked and slightly caramelized.

4. Serve

Divide the cooked buckwheat into serving bowls, top with the sautéed carrots, and serve with slices of bread on the side.