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Winter Vegetables With Buckwheat

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  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.

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