Buckwheat risotto

Cook 1/2 cup of buckwheat and 1/2 cup of whole grain basmati rice together in 2 1/2 cups of water with a little salt.

Peel and dice 2 onions, fry in a little oil with green curry.

When the onions are translucent, add the tofu cubes.

Stir briefly. Then add 2 cups of peas and 1 bunch of green asparagus, sauté and simmer for 7 minutes.

When the buckwheat rice is cooked, place in a bowl and mix with the vegetable tofu.

This dish – I call it buckwheat risotto – tastes good warm or cold as a salad.