|Roasted buckwheat||100 Gram|
|Boiling water||750 Milliliter|
|Vegetables||1 Cup (16 tbs)|
|Brown gravy||1⁄2 Cup (8 tbs)|
Cook the pasta in a large pan of boiling water until tender.
Drain and set aside.
Meanwhile, roast the buckwheat in a dry heavy pan over a low heat for a few minutes, stirring constantly.
When the grain starts to turn brown, slowly add the boiling water, stirring constantly.
Cover and cook over a low heat for 10-15 minutes, until tender.
Remove the buckwheat from the heat and mix with the salt and butter or margarine.
Drain the pasta and add to the buckwheat.
Serve hot with the gravy.