Weekend recipe: buckwheat with stewed vegetables

4 serves

3 stalks of celery
2 pcs. of Brussels sprouts
1 large zucchini
1 carrot
1 leaf of kale
10 green pea pods
200 ml. of fresh tomato sauce
150 gr. of cooked buckwheat
2 tablespoons of olive oil
A pinch of salt

Peel and chop all the vegetables (choose the size on your choice).
Heat a frying pan, drizzle with olive oil and add chopped carrots, celery stalks, and Brussels sprouts. Fry the veggies gently for about 5-10 minutes, then add sliced peas and zucchini. Sauté all together for 3-5 minutes. If desired sprinkle with 1 tablespoon of lemon juice.
At the end add kale, season with salt, and continue to sauté for another couple of minutes gently simmering.
Cover the vegetables with fresh tomato sauce, stir and simmer for 15 minutes. Then remove the pan from the heat and set aside.
Meanwhile, in a medium-sized pan cook the buckwheat.
Serve the dish as it is shown in the photo.

Please see more tips on healthy lifestyle and proper eating on Instagram you can find in the Instagram @anastassiakhozissova. Specially for those who want to look like a top model.

Text: Anastassia Khozissova


Subscribe to newsletter:

Photo: Timur Artamonov for Elle-Russia

Social media & sharing icons powered by UltimatelySocial