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Russian · Main dishes
Buckwheat with Zucchini, Mushrooms, and Onions
A light and healthy buckwheat dish with vegetables and mushrooms, baked in clay pots. A great option for a low-calorie, wholesome lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cook the buckwheat until half-done.
2
Slice the zucchini into thin matchsticks, grate the carrots, and dice the tomatoes. Sauté the vegetables.
3
In a dry skillet, sear the mushrooms sliced into thin strips. Once excess moisture has evaporated from the mushrooms, add the onions sliced into half-rings.
4
Combine the vegetables, mushrooms, onions, and buckwheat. Season with salt, pepper, and thyme, then mix well.
5
Transfer everything into clay pots, add a bit of water, and bake in the oven at 200°C (400°F) until done.
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