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    Toasted buckwheat sidedish

    Another gluten free option to serve as a carb alternative to you main meal

    Servings 4 persons, Preparation time 5 minutes, Cooking time: 25 minutes

    Ingredients

    • 300 g uncooked roasted buckwheat groats
    • 750 ml vegetable stock
    • Optional:
    • 1 tbsp cumin seeds
    • To finish the dish:
    • juice of 1 lemon
    • 4 tbsp olive oil
    • 1 handful of chopped parsley
    • ground black pepper, to taste
    • optional:
    • finely chopped spring onions

    Directions

    • Add the buckwheat and stock into the Soup maker, close the lid and select the Compote program.
    • When the program is ready leave the appliance closed for 10 minutes until the buckwheat is tender but still firm.
    • Open the lid, drain excessive stock and add to a serving bowl.
    • Add the remaining ingredients, toss well and serve as a side dish to your meal.
    • Chef’s tip: Try combining buckwheat and lentils together in the Soup maker as base for a salad.
    Toasted buckwheat sidedish