Don't have a lot of time to cook, but still want something nutritious and delicious?
Shiitake mushrooms are rich in antioxidants and immune-supporting compounds, helping to reduce inflammation and promote heart health. They also aid in lowering blood lipids and cholesterol levels.
Buckwheat is particularly wonderful in winter (warming) and is gluten-free, rich in protein, fiber, and minerals like magnesium, which contribute to balanced blood sugar levels and metabolic health.
The combination with root vegetables such as sweet potato, celery (or any root vegetable) or pumpkin provides essential vitamins, minerals, and antioxidants that strengthen the immune system.
What's inside?
500 grams green or brown buckwheat
3 tablespoons olive oil
A basket of fresh shiitake mushrooms
A basket of fresh, Champignon mushrooms
1 onion, chopped
2 cloves of garlic
1 sweet potato, diced
1/2 celery root, diced
Seasoning: organic vegetable broth, salt, pepper
Serving: A handful of organic pumpkin seeds
How to prepare?
Heat a deep frying pan with 3 tablespoons of olive oil.
Add chopped onion and stir until lightly golden. Add garlic and continue stirring for another minute.
Add sweet potato cubes and half the celery root. Mix well and cook over medium heat for 5 minutes.
Add chopped shiitake and champignon mushrooms. Mix well and cook until mushrooms release their liquid.
Add the washed buckwheat to the pan, stir, and cover with water to a height of about 1 cm above the mixture. Season with a tablespoon of organic vegetable broth, salt, and pepper to taste.
Bring to a boil, reduce the heat, cover the pot and cook for 15-20 minutes, until the buckwheat is soft and the water has been absorbed.
Serving: Stir the dish lightly, adjust seasoning if necessary, and serve with a handful of pumpkin seeds on top (which add more zinc, iron, and B vitamins).
Enjoy your meal!
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