Winter Vegetables With Buckwheat
|Sunflower oil||2 Teaspoon|
|Buckwheat||6 Ounce (175 Grams, Unroasted)|
|Red split lentils||4 Ounce (125 Grams)|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Carrots||6 Ounce, thinly sliced (175 Grams)|
|Leeks||8 Ounce, finley sliced (250 Grams)|
|Parsnips||6 Ounce, grated (175 Grams)|
|Chopped fresh rosemary||2 Teaspoon|
|Chopped fresh thyme||1 Teaspoon|
|Boiling water||1 Pint (600 Milliliter)|
|Shoyu||30 Milliliter (2 Tablespoon)|
|Tahini||45 Milliliter (3 Tablespoon)|
1. Heat the oil over a moderate heat and gently cook the buckwheat and lentils for 5 minutes to lightly toast the buckwheat
2. Add the onion and garlic and fry for 3 minutes. Add the carrots, leeks and parsnips, rosemary and thyme and cook for 5 minutes.
3. Add the boiling water, cover and simmer for 15 minutes. Stir in the shoyu and tahini. Check the seasoning.
4. Put the mixture into a lightly oiled 12x8 inch (30 X 20cm) tin or a lined 1 lb (500g) loaf tin. Bake in a preheated oven at Gas Mark 4,350°F, 180°C for 25 minutes if using a rectangular tin, or 45 minutes if using the loaf tin. Serve hot or cold.