Buckwheat porridge with feta cheese and vegetables

Ingredients

• 80 g Buckwheat
• 1 head Onion
• 1 pcs Capia pepper
• 80 g Mushrooms
• 2 tbsp Tomato paste
• 30 g Spinach
• 50 g Feta
• 2 pinch Cumin, ground
• 1/2 tsp Olive oil

Method

1. Sauté the onion in the oil, add the chopped peppers and mushrooms and sauté in a little water under the lid.
2. When they are almost tender, add the tomato paste and buckwheat, add about 2.5 times the amount of water and cook under the lid.
3. Season with salt, pepper and cumin.
4. When the buckwheat is almost done, add the washed spinach leaves.
5. Serve with crumbled feta cheese.