Buckwheat

Savor the nutty goodness of buckwheat in this hearty dish, enhanced by sautéed onions and carrots. Perfect for a cozy weeknight dinner or a nutritious side at your next gathering.

• 1 cup buckwheat groats
• 2 cups water
• 1 tablespoon butter
• 1 teaspoon salt
• 1 onion finely chopped
• 1 carrot grated
• 1 tablespoon fresh parsley

Method

1. 1

   In a medium pot, bring the water or vegetable broth to a boil.

2. 2

   Add the rinsed buckwheat groats and salt to the boiling water.

3. 3

   Reduce the heat to low and cover the pot. Cook for about 15-20 minutes until the buckwheat is tender and the water is absorbed.

4. 4

   While the buckwheat cooks, melt the butter in a skillet over medium heat. Add the chopped onion and sauté until golden brown.

5. 5

   If using, add the grated carrot to the skillet and cook for an additional 3-5 minutes until soft.

6. 6

   Once the buckwheat is cooked, fluff it with a fork and mix in the sautéed onion and carrot mixture.

7. 7

   Serve hot, garnished with chopped parsley.