Grain And Vegetable Bowl With Buckwheat And Mixed Vegetables Recipe

Ingredient Preparation

1. Measure approximately 150 grams of buckwheat, 50 grams of green beans, 30 grams of corn, 30 grams of green peas, and 30 grams of your preferred cheese or cream-based sauce. 2. Rinse the buckwheat under cold water. Trim the ends of the green beans. If using fresh corn, remove the kernels from the cob. Thaw the green peas if they are frozen.

Cooking the Buckwheat

1. In a medium pot, bring water to a boil and add the rinsed buckwheat. 2. Reduce heat to a simmer, cover, and cook for 10-15 minutes until the buckwheat is tender but still chewy. Drain any excess water and set aside.

Vegetable Preparation

1. In a separate pan, heat a little oil over medium heat. 2. Add the green beans and cook for 3-4 minutes until they start to soften. 3. Add the corn and green peas, and cook for another 3-5 minutes until all the vegetables are tender. 4. Season with salt and pepper to taste.

Combining Ingredients

1. In a large bowl, combine the cooked buckwheat, sautéed vegetables, and cheese or cream-based sauce. Mix well until everything is evenly coated. 2. Adjust the seasoning with more salt and pepper if needed. 3. Serve warm, optionally garnished with herbs or nuts for added texture and flavor.