Buckwheat With Fresh Vegetables Recipe

Cooking Buckwheat

1. Begin by rinsing the buckwheat groats under cold water until the water runs clear. 2. In a medium pot, bring water to a boil and add the buckwheat groats. Reduce the heat to a simmer, cover, and let cook for about 10-15 minutes or until the groats become tender. Once cooked, drain any excess water and set aside to cool. 3. Optionally, for added flavor, you can sauté the cooked buckwheat in a little oil or butter over medium heat for a few minutes until slightly toasted.

Preparing the Vegetables

1. Wash the cucumber and cherry tomatoes thoroughly. 2. Slice the cucumber into thin rounds and halve the cherry tomatoes. 3. Combine the sliced cucumber and cherry tomatoes in a serving dish.

Assembling the Dish

1. Place the cooked and optionally toasted buckwheat in a serving bowl or plate. 2. Arrange the sliced cucumber and cherry tomatoes around or on top of the buckwheat. 3. Serve this nutritious dish as is, or add your favorite dressing or seasoning to taste. For a heartier meal, consider pairing it with a protein source such as grilled chicken or fish.