Buckwheat is back!
Cooked this time in this 20 minute wok stir fry with mushrooms & red pepper. Key ingredient: paprika. This is a keeper. I actually filled the spinach crepes with it and it was an awesome experience. ????
Ingredients:
1 cup buckwheat groats
1 red pepper
250 gr mushrooms porcini
1/2 tsp paprika
1/2 tsp Himalayan salt
1/2 cup peas frozen
2 medium carrots
2 cups vegetable stock
1 small onion
1 garlic glove
Olive oil
Directions: In a wok heat some olive oil and add mushrooms, red pepper, onion, garlic smashed. Stir and let fry till golden brown. Remove from the wok and set aside. Add the vegetable stock, peas, carrots & buckwheat rinsed. Season and bring to boil. Then let cook in low heat for 15 minutes. Yum yum.
