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Rosemary-Citrus Buckwheat And Shrimp With Mixed Veggies

HollyPinafore's picture
Ingredients
  Hulled buck wheat 2 Cup (32 tbs), rinsed, drained (or barley)
  Water 4 Cup (64 tbs)
  Cooked shrimps 2 Cup (32 tbs), shelled and devined
  Frozen mixed vegetables 250 Gram, thawed (1/2 packet)
For vinaigrette
  Grapefruit 3⁄4 Medium, juiced
  Orange 1⁄2 Medium, juiced
  Olive oil 1⁄4 Cup (4 tbs)
  Lime 1⁄2 Medium, juiced
  Salt To Taste
  Pepper To Taste
  Rosemary 1⁄2 Teaspoon
For garnish
  Rosemary sprig 2 Small
  Walnuts 2 Tablespoon, crushed
Directions

GETTING READY
1. In a bowl, pour together grapefruit juice, orange juice, lime juice, olive oil and add salt, pepper and rosemary and stir well to mix, set aside.

MAKING
2. In a large pot, place the water and buckwheat and cook for 20 minutes or until the buckwheat is soft and doubled in size.
3. Turn off the heat and allow to cool.
4. In large bowl, put together shrimps, buckwheat, and vegetables and mix well.
5. Pour on the dressing and stir well.

SERVING
6. Garnish with rosemary and rosemary and serve as desired

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Buckwheat
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Looking for a tasty vegetarian recipe that will knock everyone's socks off? Then try this recipe by HollyPinafore. Watch the video to know more.

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