Buckwheat With Vegetables And Cold Cut Recipe

Ingredients

- 1 cup buckwheat groats - 2 cups water or vegetable broth - 1 tbsp olive oil - 1 onion, finely chopped - 1 bell pepper, chopped - 1 carrot, grated - 1 zucchini, chopped - 1 cup cold cuts, diced (such as turkey, ham, or chicken) - Salt and pepper to taste - Fresh herbs for garnish (optional)

Instructions

1. Rinse the buckwheat groats under cold water. 2. In a medium saucepan, bring water or vegetable broth to a boil. Add buckwheat, reduce heat, cover, and simmer for about 15 minutes until water is absorbed and buckwheat is tender. 3. Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent. 4. Add bell pepper, carrot, and zucchini to the skillet. Cook for about 5-7 minutes until vegetables are tender. 5. Stir in the cooked buckwheat and diced cold cuts. Season with salt and pepper to taste. 6. Cook for an additional 3-5 minutes, stirring occasionally, until everything is heated through. 7. Garnish with fresh herbs if desired and serve warm.