Ingredients
- 100g buckwheat
- 150g hot vegetable broth
- 1 onion, finely chopped
- 1 carrot, grated
- 2 tbsp low-fat cream cheese
- Olive oil
- Salt
- Pepper
Instructions
- Cook the Buckwheat:
- Place the buckwheat in a small saucepan, cover with water, and bring to a boil.
- Once the water is absorbed, remove it from the heat.
- Sauté the Vegetables:
- In a frying pan, heat the olive oil over medium heat.
- Sauté the onion and grated carrot for 2 minutes until softened.
- Add the cooked buckwheat and sauté for another minute. Season with salt and pepper.
- Add the Broth:
- Lower the heat and gradually add the hot vegetable broth, stirring continuously.
- Allow the buckwheat to absorb the broth before adding the next portion.
- Repeat until the broth is fully absorbed and the buckwheat is cooked (approximately 15 minutes).
- Finish the Dish:
- Remove from heat, stir in the cream cheese, and mix well until melted and creamy.
A Bowl of Nutritious Comfort
This buckwheat recipe is a wholesome and satisfying dish packed with nutrients and flavor. Serve it warm alongside a crisp lettuce salad for a refreshing contrast. Simple, delicious, and nourishing – the perfect addition to your table!
