BUCKWHEAT STIR FRY

Stir fry is a cooking technique that originated in Asia and has become extremely popular. It involves quickly sautéing various vegetables, meat or fish, often mixed with rice. I decided to make a stir fry using buckwheat, which is a staple in our culture. This dish is very versatile; it can be enjoyed for breakfast, lunch or dinner. It's also convenient for travel - just prepare it and pack it in a thermos to have a delicious, warm meal throughout your journey.

Ingredients

• Buckwheat

• Red onion

• Leek

• Carrots

• Bell pepper

• Mushrooms (optional)

• For seasoning: salt, pepper, broth.

Instructions

I rinse the buckwheat and soak it in boiling water until it's covered by about two fingers' width, then I leave it in the pot for a couple of hours (or overnight).

I finely chop a blue onion, a leek (just the white part), carrots, bell pepper and mushrooms.

I heat a non-stick skillet (if you don't have one, coat a regular pan with a thin layer of quality coconut oil) and add the chopped vegetables to sauté. I sprinkle in some salt and pepper and cook for a few minutes. Then, I add the soaked buckwheat and sauté for a few more minutes.

I serve it with watery vegetables.

BON APPETIT!