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Buckwheat Porridge













250 g buckwheat, ½ l water, frozen vegetables (zucchini, peppers, tomatoes, green beans, onions and black olives), paprika powder, 3 tablespoons concentrated tomato paste, 1 tablespoon mustard, 1 tablespoon mixed spice, salt, ½ l tomato purée or 2 small cans tomato, 1 teaspoon of dalmatian seasoning mix


Cook all ingredients until buckwheat is tender. Watch carefully so the water doesn't boil away. Add tomato and spices near the end of cooking.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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