BUCKWHEAT (100 G FINISHED) WITH MUSHROOMS (50 G) AND STEAMED VEGETABLES (200 G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 50 g Buckwheat
 50 g Cauliflower
 40 g Green beans
 30 g Corn
 60 g Carrot
 50 g Mushrooms
 1 tsp Olive oil
 1 tsp Soy sauce
 1 tsp Sesame
 1 tsp Lemon juice
 Salt taste
 Peppertaste
1

Cook the buckwheat until cooked in a ratio of 1: 2. Fill with oil;

2

Fry the mushrooms in a hot pan greased with olive oil until crisp. A couple of minutes before readiness, add soy sauce and sesame;

3

We sort cabbage into inflorescences, clean beans from roots, and cut carrots in rings 0.5 cm thick. We send the vegetables to the double boiler for 20 Minutes (you can also put the vegetables in the baking dish, pour a little water on the bottom and send to the oven).

4

Put the mushrooms on a vegetable pillow and serve with buckwheat.

Ingredients

 50 g Buckwheat
 50 g Cauliflower
 40 g Green beans
 30 g Corn
 60 g Carrot
 50 g Mushrooms
 1 tsp Olive oil
 1 tsp Soy sauce
 1 tsp Sesame
 1 tsp Lemon juice
 Salt taste
 Peppertaste

Directions

1

Cook the buckwheat until cooked in a ratio of 1: 2. Fill with oil;

2

Fry the mushrooms in a hot pan greased with olive oil until crisp. A couple of minutes before readiness, add soy sauce and sesame;

3

We sort cabbage into inflorescences, clean beans from roots, and cut carrots in rings 0.5 cm thick. We send the vegetables to the double boiler for 20 Minutes (you can also put the vegetables in the baking dish, pour a little water on the bottom and send to the oven).

4

Put the mushrooms on a vegetable pillow and serve with buckwheat.

BUCKWHEAT (100 G FINISHED) WITH MUSHROOMS (50 G) AND STEAMED VEGETABLES (200 G)

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