Buckwheat With Vegetable Stew Recipe

Prepare Buckwheat

1. Rinse 1 cup of buckwheat thoroughly under cold water until the water runs clear. 2. In a medium saucepan, combine the rinsed buckwheat with 2 cups of water and a pinch of salt. 3. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the buckwheat is tender and the water is absorbed. 4. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Prepare Vegetable Stew

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 diced onion, 2 minced garlic cloves, and sauté for 5 minutes until the onion is translucent. 3. Add 2 diced carrots, 1 diced bell pepper, and 2 diced celery stalks. Cook for another 5 minutes. 4. Stir in 1 diced zucchini, 1 cup of diced tomatoes (fresh or canned), and 1 cup of vegetable broth. 5. Add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt, and black pepper to taste. 6. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally. 7. Add 1 cup of chopped kale or spinach in the last 5 minutes of cooking and stir until wilted.

Combine and Serve

1. To serve, place a generous scoop of cooked buckwheat on each plate. 2. Ladle the vegetable stew over the buckwheat. 3. Garnish with fresh herbs like parsley or dill, if desired. 4. Serve hot and enjoy!