This recipe is a one pot wonder! Similar to a risotto but without the rice and need for constant stirring! I’ve lately been quite obsessed with Buckwheat (despite its misleading name it is gluten free). It has such a delicious nutty flavor and is a really versatile grain. It’s also great for heart health & full of antioxidants. Mushrooms and miso are such a delicious combination and I have added the curly kale for seasonal goodness. A great, easy recipe to make on Valentines day!
Ingredients (Recipe makes 4 portions)
1 white onion - finely sliced
2 sticks of celery - chunky cut
4 garlic cloves
3 bay
350g portobello mushrooms
125g curly kale
1 tablespoon Miso
300g Buckwheat groats
2 tablespoons sherry vinegar
700ml Mushroom / veggie stock
1 lemon juiced
1 tablespoon tamari
1 cup of mixed fresh herbs finely chopped (I used coriander & parsley)
*Optional chilli, cheese & lemon slices for garnish
Method
~Sweat the onion and celery in oil for 10 mins with a generous pinch of salt and a knob of butter. Add a splash of water if the onions are starting to burn but you want them nice and brown.
~Add the mushrooms to toast in the same pan until they are fragrant. Then add the buckwheat and toast for a minute or so. Then add the sherry vinegar.
~Meanwhile, add the tamari, the miso to the boiling stock and stir until well incorporated.
~Add the garlic then the stock to the buckwheat and cover with a lid for 5 minutes. Remove the lid and cook for another 10 minutes - stirring occasionally.
~Taste and add seasoning as required. For the last 3 minutes or so stir through the lemon, herbs and the curly kale.
~Stir through a good glug of extra virgin oil and serve.
~*Serve with optional fresh chilli, lemon slices and cheese.
It would be delicious topped with sauerkraut!
Recipe by Becky @onlylovekitchen
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