This is warming winter side dish, perfect with sauted greens such as kale, asian greens or spinach, and works well with roasted veg such as JAP pumpkin, sweet potato or carrot.
This is warming winter side dish, perfect with sauted greens such as kale, asian greens or spinach, and works well with roasted veg such as JAP pumpkin, sweet potato or carrot.
Toast the buckwheat in a heavy saucepan for a few minutes, stirring constantly. Add the hot vegetable stock, then cover and turn down the heat. Cook for 15-20 minutes until all water has been absorbed.
Cut the onion in half, then slice into thin half moons. Slowly braise with a pinch of salt in a wide frypan with a good slug of olive oil, stirring occasionally to prevent burning. When the onions are translucent and sweet, and starting to caramelise, remove from pan and set aside. Toast sesame and sunflower seeds in the frypan, and when they are done, add the tamari and stir to combine. Remove from the pan.
When the buckwheat is cooked, stir in the onions, seeds and chopped parsley, and add the lemon juice. Season to taste, and serve hot.
This is warming winter side dish, perfect with sauted greens such as kale, asian greens or spinach, and works well with roasted veg such as JAP pumpkin, sweet potato or carrot. It is also delicious with mushrooms sauted with garlic, or with hearty casseroles.
Emma