Buckwheat Pilaf serves 3-4
1 8oz cup of raw buckwheat
A bunch of spinach or other fresh veggies
About 150g halloumi cheese or other cooked protein
1 onion
1 clove of garlic
A pinch of ground nutmeg
A half teaspoon of crushed coriander seeds
Olive oil
Sea salt & black pepper
Rinse the buckwheat then put it in a pan and add water until it covers the buckwheat by about two fingers depth. Add a little salt then bring to the boil and cook uncovered for about 7 minutes. Stir at the end of cooking time to evaporate the last of the water then switch off the heat and put it aside to cool.
Chop the onion and fry it in the oil until it becomes transparent. Add the halloumi, garlic, spices and salt and cook for about one minute before adding the roughly chopped spinach.
Cover the pan and leave for three or four minutes until the spinach has wilted, then stir and cook for a minute or two more. Add the buckwheat and stir gently until it has heated through.
Try serving buckwheat pilaf with a green salad for a light, nutritious meal.
A bunch of spinach or other fresh veggies
About 150g halloumi cheese or other cooked protein
1 onion
1 clove of garlic
A pinch of ground nutmeg
A half teaspoon of crushed coriander seeds
Olive oil
Sea salt & black pepper
Rinse the buckwheat then put it in a pan and add water until it covers the buckwheat by about two fingers depth. Add a little salt then bring to the boil and cook uncovered for about 7 minutes. Stir at the end of cooking time to evaporate the last of the water then switch off the heat and put it aside to cool.
Chop the onion and fry it in the oil until it becomes transparent. Add the halloumi, garlic, spices and salt and cook for about one minute before adding the roughly chopped spinach.
Cover the pan and leave for three or four minutes until the spinach has wilted, then stir and cook for a minute or two more. Add the buckwheat and stir gently until it has heated through.
Try serving buckwheat pilaf with a green salad for a light, nutritious meal.
