Name: Toasted buckwheat sidedish
Prep time: 5 min
Cook time: 25 min
Yield: 4 persons
Ingredients: 300 g uncooked roasted buckwheat groats; 750 ml vegetable stock; Optional:; 1 tbsp cumin seeds; To finish the dish:; juice of 1 lemon; 4 tbsp olive oil; 1 handful of chopped parsley; ground black pepper, to taste; optional:; finely chopped spring onions

Another gluten free option to serve as a carb alternative to you main meal

Servings 4 persons, Preparation time 5 minutes, Cooking time: 25 minutes

Pasta, noodles or rice

Dairy-free

Fruit

Ingredients

300 g uncooked roasted buckwheat groats
750 ml vegetable stock
Optional:
1 tbsp cumin seeds
To finish the dish:
juice of 1 lemon

4 tbsp olive oil
1 handful of chopped parsley
ground black pepper, to taste
optional:
finely chopped spring onions

Directions

Add the buckwheat and stock into the Soup maker, close the lid and select the Compote program.
When the program is ready leave the appliance closed for 10 minutes until the buckwheat is tender but still firm.
Open the lid, drain excessive stock and add to a serving bowl.
Add the remaining ingredients, toss well and serve as a side dish to your meal.
Chef’s tip: Try combining buckwheat and lentils together in the Soup maker as base for a salad.

Toasted buckwheat sidedish

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Toasted buckwheat sidedish

Ingredients

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