This recipe is so delicious, healthy and filling! Back home in Lithuania, grikiai (buckwheat) is extremely popular and it’s definitely a staple in everyone’s cupboard. During the summer my mom and I went to Stebuklai, which is a restaurant I have done a previous post on and she ordered this wonderful dish that was buckwheat with veggies and eggs. I remember both of us being mesmerised by how delicious it was, so this morning when I woke up and noticed that Jonas had some buckwheat in his cupboard, I decided to make the recipe myself and I believe I managed quite well! As you will see – I used a range of vegetables I could find, but had I planned this in advance, I would have used some bell-peppers and mushrooms as well! Also, feel free to use either fresh or frozen vegetables (like I did) and add whatever you like!

Hope you enjoy!

Recipe: served 3-4

Ingredients:

200 g. buckwheat

vegetables of your choice, diced to small pieces: I used

1/2 cup courgette

1/4 cup red onion

1/3 cup celery

1/4 cup sweetcorn

1/2 cup green bean, carrot mix

2 vegetable stock cubes

2 egg whites

2 tbsp olive oile

Procedure:

1. Cook the buckwheat according to the instructions
2. Heat up a pan with olive oil on medium heat and cook onions until golden and soft.
3. Add more solid vegetables first – I added the celery first, then once it softened a bit added the remainder of the vegetables. Cook for 5-10 minutes.
4. Once the vegetables are nicely cooked, add a splash of water and the stock cubes – let them dissolve completely.
5. In a clean pot on medium heat – put the cooked buckwheat and add the cooked vegetables. Mix thoroughly.
6. Add the egg whites and mix well to ensure the egg whites get cooked by the hot buckwheat and vegetables.
7. Serve with a knob of butter and enjoy!