Buckwheat is a wonderful ingredient packed with flavour, nutrition and it doesn’t contain gluten.
Sometimes a new ingredient can feel a bit overwhelming and buckwheat is one of those more unusual grains that not everybody cooks with. Buckwheat groats are used like a grain but they are actually classified as a seed, which is why they are so nutrient dense.
This recipe is warming and simple – just what the body needs sometimes. If you are short of time and want to throw together a quick lunch or dinner then this is a perfect choice.
Recipe for 2-3 portions
- 160g Forest Whole Food’s Organic Buckwheat Groats (1 cup)
- 30g Leek (1/4 or a small shallot)
- 150g Spinach
- 200g mushrooms
- 1 Unpeeled garlic clove
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- Forest Whole Foods Cracked Black Pepper
- Fresh parsley
- Rinse the buckwheat groats in cold water, drain and move it into a saucepan.
- Add two parts water to one part buckwheat. Once boiling, reduce the heat and simmer for 10 – 12 minutes until tender, then drain off any excess liquid.
- In the meantime chop the leek finely and slice the mushrooms
- Heat a frying pan over medium-high heat. Pour over 1 tbsp olive oil, add leek and the whole unpeeled garlic clove (this needs to be crushed with a knife or with your palm and left whole inside its peel. The garlic will be removed at the end before serving, in this way it releases a mild flavour without covering the other ingredients’ flavour. If you prefer a strong garlic flavour you can peel it and chop it). Cook, stirring for 3-4 minutes until the leek is soft and slightly golden.
- Add the mushrooms, the spinach, an additional tbsp of oil, salt, pepper and cook for 5-10 minutes until the vegetables are soft, stirring regularly and adding water if needed.
- When the buckwheat is ready, drain and transfer it into the pan. Remove the garlic clove, mix everything and cook on high heat for a couple of minutes until everything is combined.
- Adjust with salt & pepper and serve with freshly chopped parsley.