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.