Buckwheat porridge with zucchini and sweet pepper

Name: Buckwheat porridge with zucchini and sweet pepper
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 240 ml chicken broth; 240 ml water; 45 ml olive oil; 180 g buckwheat; 1 pcs egg; 1 pcs onion; 1 pcs garlic; 1 pcs red sweet pepper; 1 pcs zucchini; to taste natural yogurt; to taste salt; to taste black pepper

Buckwheat porridge prepared with sautéed vegetables and served with yogurt.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Ingredients

for 4 servings

chicken broth240 ml
water240 ml
olive oil45 ml
buckwheat180 g
egg1 pcs
onion1 pcs
garlic1 pcs
red sweet pepper1 pcs
zucchini1 pcs
natural yogurtto taste
saltto taste
black pepperto taste

Method

7 steps

In a pot, combine the broth, water, and 1 tablespoon of oil, and bring to a boil.
In a bowl, mix the buckwheat with the beaten egg so that each grain is coated with the mixture.
Transfer the buckwheat to a deep skillet and heat over medium heat, stirring constantly, until the grains become loose (about 2-4 minutes).
Remove the skillet from the heat, carefully pour in the hot broth, cover with a lid, and cook over low heat for 10-15 minutes until the liquid is fully absorbed.
Meanwhile, in another skillet, heat the remaining oil and sauté the chopped onion, garlic, and sliced pepper until soft.
Add the sliced zucchini, salt, and pepper, increase the heat, and cook for another 3 minutes until the zucchini becomes soft.
Mix the prepared vegetables with the buckwheat porridge and serve with a spoonful of yogurt.