Rinse buckwheat, boil in double mass of water and cook for another 20 min at low temperature with the lid closed. Sauté the chopped vegetables in a little bit of oil until soft. Add the chopped tomatoes, pour a cup of water and season with the remaining ingredients. Then stir in the cooked buckwheat. Serve with green leaf salad.
Buckwheat Pan
Rating: 1.75 / 5.00 (4 Votes)
Total time: 45 min
Ingredients:
Instructions: