Saturday, July 05, 2014

Veggie Fry with Buckwheat

I got some buckwheat a while back, intending to make it with beets. Then I forgot all about it until today when I discovered some beets in the house that needed to be used. This was substantially more delicious than I expected it to be, and we all ate it up with gusto. Hope you enjoy!

Buckwheat:

1/2 cup buckwheat groats
2-2 1/2 cups water
1 teaspoon salt
pat of butter (optional)

Put water, salt and butter (if using) in a pot and bring to a boil. Stir in the buckwheat and boil for 10 minutes, stirring every so often. Strain out remaining water and serve. Serves 2.

Veggies:

2 tablespoons olive oil
1 tablespoon lemon juice
2 beets, peeled and diced
2 carrots, peeled and diced
1 onion, diced
1 cup celery, sliced
1 small jicama root, peeled and diced
1/2 red bell pepper, diced
1 cup grape or cherry tomatoes, sliced in half
1 teaspoon each: garlic powder, salt

Heat oil in a skillet over medium, then add beets, carrots, onion, celery, jicama, garlic powder, and salt. Fry until softened, then add remaining ingredients and fry until as soft as you prefer. Serve over buckwheat. Serves 2.

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