Buckwheat Bake Vegetarian - cooking recipe

Ingredients

1 medium onion
4 tomatoes
2 tablespoons olive oil
75 g buckwheat flour
25 g long grain rice
300 mils water
1 teaspoon dried basil
salt and pepper

Preparation

Chop the onion and the tomatoes. Heat the oil in a sauce pan and fry the onion until transparent.
Add the tomatoes and stir until softened. Stir in the buckwheat and rice and cook for 2minute.
Add the remaining ingredients. Bring to the boil, reduce the heat, cover and simmer until the liquid has been absorbed about 20 minutes.
Adjust seasoning, then turn the mixture into a greased 7 inch square shallow cake tin. Bake in the oven at 190c 375f for 30 minutes. Serve hot or cold.