Unroasted buckwheat has a milder flavor than roasted, making it a perfect match for buttery carrots. Try our recipe for a simple and nutritious meal for the whole family. Just a few ingredients and you’re ready to go!
Ingredients
- White buckwheat groats: 200 g
- Carrots: 6 pieces
- Onion: 1 piece
- Butter: 50 g
- Soy sauce: 4 tablespoons
- Sweet paprika powder: 1 teaspoon
- Salt: 1 teaspoon
- Fresh basil: 0.5 bunch
Preparation
Step 1: Cook the Carrots
Slice the carrots into semi-circles. Bring salted water to a boil in a saucepan and add the carrots. Cook until tender.
Step 2: Sauté the Onion
Meanwhile, finely chop the onion and sauté it in a pan. Set aside.
Step 3: Sauté the Carrots with Butter
Once the carrots are cooked, drain them (keep the water!), then add butter to the saucepan and sauté, stirring to melt the butter and coat the carrots.
Step 4: Cook the Buckwheat
To the broth left from cooking the carrots, add 4 tablespoons of soy sauce and sweet paprika. Mix well. Add the buckwheat and cook covered for 15 minutes.
Step 5: Combine All Ingredients
Drain the cooked buckwheat and transfer it to a bowl. Add the onion and carrots, mix well. Sprinkle with chopped basil or parsley.
