Buckwheat Millet Pan

Summary

Ingredients

• 50 g buckwheat
• 50 g millet
• 2 small carrots
• 0.25 ¼ cucumber (s)
• 1 onion (s)
• 1 bell pepper
• 1 clove garlic
• 5 cocktail tomatoes
• 1 teaspoon curry paste, red
• Spice (s) your choice, e.g. thyme, ginger, basil, parsley, salt, pepper,
• 2 tablespoons oil
• 2 tablespoon olive oil

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Instructions

1. Simmer buckwheat and millet together over low heat for 15-20 minutes. Meanwhile, dice the carrots, cucumber, and bell pepper into small pieces, and mince the onion and garlic.
2. Heat 2 tablespoons oil in a large pan over medium-high heat. Add the minced onion and garlic and cook for 2-3 minutes until softened. Add the diced cocktail tomatoes and 1 teaspoon red curry paste. Simmer for 5-8 minutes until the mixture forms a sauce.
3. Drain the cooked grains well and add them to the pan with the sauce. Stir in the diced carrots, bell pepper, and cucumber. Add 2 tablespoons olive oil and mix well.
4. Season to taste with your choice of spices such as thyme, ginger, basil, parsley, salt, and pepper.