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Herbed Buckwheat with Brown Rice and Quinoa Recipe

Get the most out of your grains with this nutritious blend

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!

Serves: 2

Ingredients

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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.

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    Visit Natascha’s blog, cleancookingrecipes.com

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