CURRIED BUCKWHEAT WITH MUSHROOMS
Buckwheat with curry, fried onion and mushrooms. It can be served as a separate dish with any vegetables. However, to make it more interesting I placed it on the red cabbage leaves. You can use fresh leaves or cook them in hot water for a few minutes because both of them (fresh and cooked) are rich in vitamins, minerals and fibre as all red colored vegetables. So enjoy eating them as well.
Ingredients:
1 head of red cabbage
1 cup of buckwheat
1 package of mushrooms
½ onion
3 garlic pieces
2 teaspoons of curry pasta
Fresh parsley
Olive oil to fry
Directions:
- First, cook buckwheat. Rinse 1 cup of buckwheat under cold water. Boil 2 cups of water in the pan and add the buckwheat. Cover it and cook till the water absorb.
- In the meantime, boil water in the pan. Wash the cabbage, remove the hard part and place into water with some salt. Cook around 5-7 minutes. Let cook down and separate the leaves. You can also just use the leaves without cooking them.
- Next, cut the onion into a pieces and fry on the frying pan, for this reason use olive oil.
- Grade the garlic and also add it to it.
- Cut the mushrooms and fry with onion till soft. Add some black pepper and pink salt.
- At the end, add cooked buckwheat, curry paste and mix it up.
- Chop the parsley and add it to it.
- Place the buckwheat into cabbage leaves and serve.
