Buckwheat porridge with stewed vegetables and greens

Buckwheat Porridge with Stewed Vegetables and Greens is a nutritious and hearty dish that's perfect for a comforting breakfast or a wholesome lunch or dinner. The nutty flavor of buckwheat pairs beautifully with savory stewed vegetables and fresh greens. Here’s how to make it:

Buckwheat Porridge with Stewed Vegetables and Greens

Ingredients:

• For the Buckwheat Porridge:

  • 1 cup buckwheat groats
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil or butter
  • Salt, to taste

• For the Stewed Vegetables:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 bell pepper (any color), diced
  • 1 zucchini, diced
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

• For the Greens:

  • 2 cups fresh spinach, kale, or Swiss chard, chopped
  • 1 tablespoon lemon juice (optional)
  • Fresh herbs (like parsley or basil), for garnish

Instructions:

1. Cook the Buckwheat:

   • Rinse the buckwheat groats under cold water.
   • In a medium saucepan, heat the olive oil or butter over medium heat. Add the rinsed buckwheat and toast for 2-3 minutes, stirring occasionally.
   • Add the vegetable broth or water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

2. Prepare the Stewed Vegetables:

   • While the buckwheat is cooking, heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
   • Add the minced garlic and cook for 1 minute until fragrant.
   • Stir in the carrot, bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally.
   • Add the diced tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes, or until the vegetables are tender and the flavors are well combined.

3. Add the Greens:

   • Stir the chopped greens into the stewed vegetables and cook for 2-3 minutes, until the greens are wilted and tender. If using, add lemon juice for a bit of brightness.

4. Assemble the Dish:

   • Divide the cooked buckwheat porridge between bowls.
   • Top with the stewed vegetables and greens.

5. Garnish and Serve:

   • Garnish with fresh herbs if desired and serve warm.

Optional Variations:

• Add Protein: Top with a poached egg, grilled chicken, or beans for extra protein.
• Different Vegetables: Use a variety of seasonal vegetables or what you have on hand.
• Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the stewed vegetables for some heat.

This buckwheat porridge with stewed vegetables and greens is a comforting, nutrient-dense meal that’s both filling and delicious. Enjoy!