Buckwheat Stew with Grated Carrot
Roasted buckwheat stew for vegans - healthy and also gluten-free
- AdditionsType
- EasyDifficulty
- 10 minPrep. Time
- 4Serving/Unit
Ingredients
Roasted buckwheat, 2 cups
Olive oil, 3 tablespoons
extra virgin - for frying
Carrot, 1 large unit
without peel
Water, 2 cups
Sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Nutmeg, 1/4 teaspoon
ground
Preparation
1. Clean the roasted buckwheat, rinse well and strain.2. Fry the buckwheat in a pot with the olive oil for a few minutes, while stirring.3. Grate the carrot, add to the buckwheat and mix.4. Add about 2 cups of boiling water and the spices to the pot, and bring to a boil.5. Lower the heat and continue to cook for about 30 minutes until the buckwheat is soft (with the lid closed).6. Mix with a wooden spoon, serve and eat hot. Very tasty even when eaten cold!7. Bon appetite (:Total time: 30-60 min
The preparation method also includes frying.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 176 cal | 61 cal |
| Proteins | 4 g | 1 g |
| Carbohydrates | 25 g | 9 g |
| Fat | 8 g | 3 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Michal Dinar
Buckwheat for lunch, anyone?