Buckwheat Bake Vegetarian

1. 1

   Chop the onion and the tomatoes. Heat the oil in a sauce pan and fry the onion until transparent.

2. 2

   Add the tomatoes and stir until softened. Stir in the buckwheat and rice and cook for 2minute.

3. 3

   Add the remaining ingredients. Bring to the boil, reduce the heat, cover and simmer until the liquid has been absorbed about 20 minutes.

4. 4

   Adjust seasoning, then turn the mixture into a greased 7 inch square shallow cake tin. Bake in the oven at 190c 375f for 30 minutes. Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.