Buckwheat with vegetables in the oven

As you know, buckwheat is very useful. It contains many vitamins, trace elements, including iron. Cooked in the oven, buckwheat preserves all its nutritional properties as much as possible, therefore it is doubly useful. The list of vegetables can be changed or supplemented. Asparagus beans, green peas, eggplant, cauliflower are suitable. Buckwheat is the easiest to prepare, but to get a really tasty porridge, some nuances are important.
So, my vegetables, carrots and onions are cleaned and cut into small cubes. Fry the vegetables in a frying pan with the addition of vegetable oil for 5 minutes, stirring frequently.
Pepper is freed from seeds, cut into medium pieces, add to carrots and onions.
Buckwheat groats, if necessary, are sorted, washed. Combine buckwheat with vegetables, mix and transfer to a baking dish.
Fill the buckwheat with warm water. The correct ratio of cereals and water is 1:2. It should be noted that when cooking porridge, water quality is important. Yes, don't be surprised. After all, if hard water is used when cooking cereals, in particular buckwheat, then the mineral salts of this water will settle, linger in the grain. This will worsen the taste of porridge. Modern water filters solve this problem. But if there is no confidence in the quality of the water and there is no way to clean it, there is an easy way out. It is necessary to boil this water and cook porridge already on boiled water.
After adding water, salt, add spices, spices if desired. The form with buckwheat is tightly closed with foil and put in a preheated oven to 200 degrees for about 40-45 minutes.
The first 30 minutes should not open the oven, lift the foil, stir the porridge. After all, porridge is cooked not so much with water as with steam. And to let off steam is not to give the porridge the proper heat. After half an hour, we check the buckwheat for readiness, if the water is absorbed, the dish is ready. Turn off the oven, let the porridge stand in the heat for another 10 minutes. During this time, buckwheat will reproach, the taste and aroma of cereals and vegetables will be fully revealed. If desired, we flavor the porridge with butter.
Serve buckwheat with vegetables hot, sprinkled with fresh herbs.
Bon appetit!