Buckwheat Rice with Peas
1 cup raw buckwheat
1/2 cup peas
1 green or yellow pepper
a few cloves of garlic
a handful of candied tomatoes
1 cup chopped mushrooms
salt, pepper, 2 glasses of hot water
Wash and drain the buckwheat in hot running water. If you take the peas out of the freezer, put some boiling water on them and keep them on the stove for 3-4 minutes.
Chop the onion, garlic, and sauté it with a little olive oil in the cooking pot.
Add the carrot and wait for it to soften a little, then add the peppers, mushrooms and buckwheat respectively and mix.
Adjust the salt and pepper and add the peas last. Put 2 glasses of boiling water and tomatoes and close the lid.
Turn it down and let it cook. When the water is absorbed, turn the tomatoes upside down without damaging them, cover the bottom and leave to infuse.