Buckwheat Bake Vegetarian

Recipe by Tea Jenny
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READY IN: 1hr
SERVES: 4
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the onion and the tomatoes. Heat the oil in a sauce pan and fry the onion until transparent.
  • Add the tomatoes and stir until softened. Stir in the buckwheat and rice and cook for 2minute.
  • Add the remaining ingredients. Bring to the boil, reduce the heat, cover and simmer until the liquid has been absorbed about 20 minutes.
  • Adjust seasoning, then turn the mixture into a greased 7 inch square shallow cake tin. Bake in the oven at 190c 375f for 30 minutes. Serve hot or cold.
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