Buckwheat is a gluten-free grain with the crunch to satisfy and flavor to fulfill. Ginger’s spicy flavor works to fight inflammation in the body.
Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 Minutes
- 3 tablespoons coconut oil
- ½ cup diced onion
- ½ cup diced carrot
- ½ cup diced parsnip
- 1 tablespoon grated, fresh ginger root
- 1 teaspoon turmeric
- 1 cup fresh mushrooms
- 3 tablespoons minced garlic
- 2 teaspoons salt plus more for additional seasoning
- 1 teaspoon pepper
- ½ cup soaked buckwheat groats
- ¾ cup water
- 1 tablespoon apple cider vinegar
- lightly chopped toasted cashews (for garnish)
- Sliced green onions (for garnish)
- Heat a large pot over medium, add coconut oil when hot. Once the oil has completely melted add onions, and cook until they release aroma, about 2 minutes, then add salt and cook until they are soft, another 2 minutes. Throw in carrots, mushrooms, ginger, and turmeric.
- Toss in buckwheat and lightly toast for 2 minutes. Add water and vinegar and bring to a boil.
- Cover and reduce to a simmer, cook for 10-15 minutes, until buckwheat is tender and the liquid has evaporated. Taste the dish and salt and pepper as needed. Garnish with green onions and toasted cashews, serve hot.
Original recipe, S. Lippard copyright 2015