Buckwheat and Broccoli Stir-Fry

Buckwheat and broccoli stir-fry is a quick and easy meal that's packed with flavor. The buckwheat provides a nutty flavor and chewy texture, while the broccoli adds a pop of color and crunch. The red bell pepper adds a bit of sweetness, and the soy sauce and rice vinegar give the dish a savory umami flavor.

Buckwheat and broccoli stir-fry is a dish that has been around for centuries. It is believed to have originated in China, where it was a popular dish among farmers and laborers. The dish is made with buckwheat groats, which are the roasted kernels of buckwheat. Buckwheat is a gluten-free grain that is high in fiber and protein. It has a slightly nutty flavor and a chewy texture. Broccoli is a cruciferous vegetable that is high in vitamins and minerals. It has a mild flavor and a slightly crunchy texture. Red bell pepper adds a bit of sweetness to the dish, and soy sauce and rice vinegar give it a savory umami flavor.

Prep time: 15 | Cook time: 20 | Serves: 2

Ingredients

• 1 cup buckwheat groats
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 head of broccoli, cut into florets
• 1/2 cup chopped red bell pepper
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar

Instructions

1. Rinse the buckwheat groats and cook according to package directions.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic and cook until softened.
4. Add the broccoli and red bell pepper and cook until the broccoli is tender.
5. Add the cooked buckwheat groats, soy sauce, and rice vinegar.
6. Stir to combine and cook until heated through.

Why It Works

• The combination of buckwheat and broccoli provides a good balance of flavors and textures.
• The soy sauce and rice vinegar add a savory umami flavor to the dish.
• The red bell pepper adds a bit of sweetness to the dish.
• The dish is quick and easy to make, and it's a great way to get a healthy meal on the table.