This is a great salad recipe full of protein, dietary fibre and lot of vitamins, antioxidants and minerals. I like this salad for breakfast (you can also prepare the groats in advance and store them in your fridge, if necessary) but it can be eaten anytime of the day!
So I have been trying to accustom myself to buckwheat. And guess what? It has been going quite well. Exceptionally well, to be honest. Ok, ok, the beginning was pretty painful. Buckwheat groats have become a new source of protein as well as dietary fibre in my diet. As my other half loves buckwheat a lot, he has “slowly” been pushing me into eating it at least once a week . Well, I no longer resist as I believe I have found the way I actually enjoy eating it and I would like to share the recipe with you!
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Step 1: Ingredients:
350-400 ml Water
1 Table Spoon Butter
Salt & Black Pepper to taste
½ English Cucumber
4-5 Sprigs Fresh Flat Leaf Parsley
1 Table Spoon Extra Virgin Olive Oil
Makes: 2 portions
Time: Cooking 15-20 minutes, Preparation 10 minute
Step 2: Method:
Wash the buckwheat groats and place them in a small sauce pan. Add the water and bring to the boil. Boil for about 5 minutes, then reduce the heat to low-medium and simmer for a further 10 -15 minutes. If you like the buckwheat to be really tender, it might take longer. Meanwhile:
Wash and cut the vegetables into bite–size chunks. Place them in a bowl and season with salt and pepper. Pour over a table spoon of olive oil and sprinkle with finely chopped parsley (add as much as you like).
When the groats are ready (they should absorb all the water), mix in the butter. Taste, put more salt, I needed add them to the bowl and mix well.
Serve hot or cold!
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