Buckwheat with sautéed vegetables

Name: Buckwheat with sautéed vegetables
Total time: 35 min
Yield: 4
Cuisine: Chilena, rusa
Ingredients: 200 g Alekó buckwheat; 400 ml water; 1 onion; 1 garlic clove; 1 red bell pepper; 1 green bell pepper; 1 cup broad beans (fresh or frozen); 3 tbsp olive oil; 1 tsp sweet paprika; Salt and pepper, to taste

Alekó buckwheat tossed with red and green peppers, onion and broad beans. A colorful dish for lunch or as a side.

Main
35 min
4 servings

Method

Rinse the buckwheat and simmer it in lightly salted water, covered, over low heat for about 15 minutes.
Meanwhile, chop the onion and garlic and dice the peppers.
Heat the oil in a large frying pan and cook the onion and garlic until soft and translucent.
Add the peppers and broad beans and sauté for 7–8 minutes until tender.
Sprinkle in the paprika and stir for a minute.
Add the cooked buckwheat, mix well and sauté for another 2–3 minutes.
Season with salt and pepper and serve hot.