Buckwheat Rice with Vegetables

• 3 tablespoons of Salted Butter
• 100 g mushrooms
• 1 medium carrot
• 2 cloves of garlic
• 1 cup of buckwheat
• 2 glasses of water
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• green chili pepper
•  capia pepper

Wash and drain the buckwheat. Take 2 tablespoons of salted Butter into a saucepan, melt it and transfer the buckwheat. Fry for a few minutes. Add salt, pepper and water to it. Drain on medium heat and cook until the buckwheat is soft. When it is well cooked, take it off the stove and let it brew.

Peel the carrots and cut them into small cubes. Finely chop the black pepper and red capia pepper. Thinly slice the mushrooms as well. Peel and crush the garlic cloves. Take 1 tablespoon of salted Butter in a pan and start sautéing by adding carrots, garlic and peppers on it. Then put the mushrooms on it. Remove from the heat when the carrots are soft and all the vegetables are well cooked. Add the vegetables to the brewed buckwheat, mix and serve.