I usually make a batch of this – it’s great as a side, or added to meals. You can serve it with salad, inside lettuce wraps, with roasted veggies, with stir-fry, or chop up your favourite veggies mix them through, top with seeds and a light sauce.
Buckwheat is a great gluten free food! Despite the name, it’s not related to wheat at all – it’s actually a fruit related to the rhubarb family. It contains more protein than grains and amino acids, making it a nutritionally complete protein. It contains magnesium, B vitamins and is fibre rich!
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What to do
1. As brown rice takes longer to cook than the other ingredients, begin by adding the brown rice and water to a large pot on the stove.
2. Bring to the boil and immediately reduce heat to a simmer.
3. After around 15 minutes, add the quinoa and buckwheat and continue to cook until the quinoa forms a little sprout and the buckwheat and rice are soft.
4. Remove from the heat and place the lid on, allowing the remaining water to absorb.
5. Transfer to a bowl and stir through fresh herbs.
Hint: Add a mixture of lemon juice, extra virgin olive oil, salt and pepper if you’re having it as a side.
Visit Natascha’s blog, cleancookingrecipes.com