For cooking I used buckwheat company Mistral.

Fry until transparent in small amount of vegetable oil chopped onion and garlic.

Add the mushrooms and florets of cauliflower, fry until evaporation of liquid

Add rinsed buckwheat, peas, corn, paprika, ground black pepper, pour vegetable (mushroom broth from cubes), season with salt to taste and simmer under closed lid on low heat for 20 minutes (until cooked buckwheat). To serve, sprinkle with herbs.