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Hearty Buckwheat Dish With Green Beans and Beets

This buckwheat dish is tasty and balanced! Buckwheat, green beans, beets, mushrooms, and lemon verbena as a surprise herb come together in an exciting main.
Prep Time15 minutes
Cook Time20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Western
Keyword: buckwheat, gluten-free, green beans, vegan
Servings: 3

Ingredients

For the buckwheat

Vegetables and spices

  • 500 g of green beans
  • 400 g of cooked beets about 2 medium-sized ones
  • 6 mushrooms
  • 20 fresh lemon verbena leaves (alternatively the zest of one small lemon)
  • 2 medium-sized onions
  • 1 clove of garlic
  • 3 tablespoons of rapeseed oil or another neutral oil
  • 2 teaspoons of dried savory
  • Salt and pepper to taste

For garnish

  • A few fresh lemon verbena leaves
Metric - US Customary

Instructions

Cook the buckwheat:

  • Rinse the buckwheat thoroughly. Bring it to a boil with 375 milliliters (1.58 cups) of water and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes. Turn off the heat, but let it sit for another 5 minutes (with the lid on), then fluff with 2 tablespoons of oil.
    While the buckwheat is cooking, prepare and cook the vegetables.

Prepare the vegetables:

  • Wash the green beans, trim the ends, and cut into bite-sized pieces.
  • Dice the cooked beets.
  • Clean the mushrooms and cut them into pieces.
  • Finely chop the lemon verbena leaves.
  • Peel and finely chop the onions and garlic.

Sauté onions and garlic:

  • Heat 3 tablespoons of oil in a large pan. Add the onions and sauté until translucent. Stir in the garlic and cook for another 2 to 3 minutes until fragrant.

Cook the vegetables:

  • Add the green beans, mushrooms, and dried savory. Cover and cook over medium to high heat, stirring occasionally, until the beans are tender and the mushrooms are lightly browned.

Combine and finish:

  • Lower the heat, add the cooked buckwheat and diced beets, and let everything warm through for about 5 minutes.
  • Turn the heat off, stir in the chopped lemon verbena leaves and season with salt and pepper to taste.
  • Serve topped with a few fresh lemon verbena leaves. And enjoy! 😊