Buckwheat Recipe
Savor the earthy, nutty flavor of our buckwheat dish, expertly cooked to perfection and served with a delightful blend of seasonal vegetables and aromatic herbs.
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Ingredients
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Buckwheat Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Buckwheat
Rinse the buckwheat groats under cold water. In a medium saucepan, combine the rinsed buckwheat and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the buckwheat is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Vegetables
While the buckwheat is cooking, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- 3
Combine Ingredients
Fluff the cooked buckwheat with a fork and transfer it to a large bowl. Add the diced cucumber, cherry tomatoes, red onion, and parsley. Toss to combine.
- 4
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently to coat.
- 5
Serve
Taste and adjust seasoning if necessary. Serve the buckwheat salad chilled or at room temperature.
