Buckwheat with vegetables can be included in a low-fat diet, besides it icontains minerals, like copper, manganese and phosphorus. It is more common in Slavic countries, but you can also try to taste it yourself. Food proteins can enter the organism with animal and vegetable food (60 – 70% of them should belong animal origin). We know that in meat, dairy and egg proteins are more than in plant food. However, vegetable protein are less biologically valuable but considered more beneficial than animal one. Excessive consumption of animal proteins can lead to emergence disease, such as some heart pathologies, oncological neoplasms.The use of vegetable proteins contributes to the prevention of these diseases. Buckwheat is rich in protein, fibers and flavonoids.
- Buckwheat groats – 200 g.
- Water – 400 ml.
- Onions – 100 g
- Carrots – 100 g.
- Sweet pepper – 100 g.
- Vegetable oil – 2 tbs.
- Sugar – 0.5 tsp
- Salt – 0.5 teaspoon
How to cook buckwheat with vegetables
Step 1. Prepare vegetables for cooking.
Step 2. Dice onion and fry it in vegetable oil. Add sugar during frying.
Step 3. Then put medium chopped bell peppers and grated carrots. Stir all the ingredients. Fry 5 minutes more.
Step 4. Rince the buckwheat. Put it in a saucepan. Pour 400 ml of water and add salt. Continue cooking for 10 minutes.
Step 5. Let the buckwheat porridge brewing under the lid.
You can serve it as a vegetarian meal or as a side dish to meat or poultry. Enjoy your meal!