Total time 30 min
- Medium onion
- Pumpkin seeds
- Black pepper
Wash the buckwheat with plenty of water, drain and cook with a lot of water for 20 minutes. Strain and set aside.
Peel and julienne-cut the onion and the carrot into sheets.
Wash the sliced mushrooms and chopped cauliflower in plenty of water.
In a heated pan or wok saute the onion, carrot and cauliflower with a little ghee until they are al dente. Add the mushrooms, cumin, pepper, and rosemary and mix well.
Add the buckwheat, raise the heat and saute with the pumpkin seeds for a few more minutes.