Волшебная гречневая каша с овощами

Rinse the dried mushrooms under running water and soak them in 100 milliliters of boiling water for 15 minutes.

Heat 5 tablespoons (75 milliliters) of a mixture of refined sunflower and olive oil in a large skillet over high heat for 4-5 minutes.

Chop the onion into 4-5 millimeter pieces and add it to the skillet, cooking for 10-12 minutes until translucent, stirring once a minute.

Cut the carrots into thin strips (about 2 millimeters thick) and add them to the skillet, cooking for another 6 minutes while stirring occasionally.

Chop the celery root into 2-3 millimeter slices and add it to the skillet, cooking for an additional 6 minutes while stirring.

Chop the soaked mushrooms into strips and add them to the skillet, along with the mushroom soaking liquid, cooking for 6 minutes while stirring.

Blanch the tomatoes by making cross-shaped cuts on their tops, pouring boiling water over them for 5 minutes, then peeling and chopping them into 0.5 centimeter cubes.

Chop the zucchini and bell pepper into 3 millimeter slices and add them to the skillet, cooking for 8 minutes while stirring.

Chop the parsley and add it to the skillet for 2 minutes before adding the rinsed buckwheat to the mixture.

Add 1 heaping teaspoon of salt and 100 milliliters of mushroom broth along with 650 milliliters of boiling water to the skillet, stirring to combine.

Equipment Needed

Spice Level:

Dietary

Allergens