Buckwheat with Mushrooms and Vegetables

1. 1 Buckwheat groatspack 800 g ≈ $5.00 40 g
2. 2 Beetroot≈ $2.50 per kg 10 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Carrots≈ $1.50 per kg 10 g
5. 5 Button mushrooms≈ $7.50 per kg 50 g
6. 6 Tomatoes≈ $4.67 per kg 60 g
7. 7 Dillpack 50 g ≈ $1.80 12 g
8. 8 Salt 2 g
9. 9 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the mushrooms and sauté in a skillet with sunflower oil and a splash of water for 5 minutes until tender.

2. Add finely diced beets² and cook for 3 minutes.

3. Add finely diced onion³ and carrot⁴, then cook for another 3–4 minutes.

4. Add finely diced tomatoes⁶, season with salt, and cook for 2 minutes.

5. Stir in rinsed buckwheat¹, add water just above the grain level, bring to a boil, then simmer on medium heat for about 20 minutes until the water evaporates.

6. Sprinkle with finely chopped dill⁷, cover, and let steep for 10 minutes.