Food

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Here’s another simple and quick recipe for a Lenten dish — buckwheat with vegetables: take 1 cup of buckwheat groats, 1 carrot, 1 bell pepper, 1 medium onion, 2-3 tablespoons of vegetable oil, salt and pepper to taste, and 2 cups of water; rinse the buckwheat, grate the carrot on a coarse grater, dice the bell pepper, finely chop the onion; heat the vegetable oil in a skillet or a thick-bottomed pot, sauté the onion for 2-3 minutes until translucent, then add the carrot and bell pepper, and fry for another 5 minutes, stirring; add the rinsed buckwheat to the vegetables, stir, pour in 2 cups of water, season with salt and pepper to taste; bring to a boil, then reduce the heat, cover with a lid, and cook for 15-20 minutes until the buckwheat absorbs the water and becomes soft; remove from heat, let it sit covered for 5 minutes, and serve — you get a tasty, healthy, and satisfying dish in about 30 minutes, perfect for a Lenten menu!