Lentil And Buckwheat Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This yummy, healthful whole grain and protien-rich salad is a great lunch, side dish, or pot-luck item. It can be eaten warm or cold, alone or on top of a mixed green salad. Ingredients:
1 cup buckwheat groats |
1 egg |
1 cup lentils (green or french) |
4 cups water or veggie stock (homemade or store bought) |
2 medium onions |
2 stalks of celery |
2-4 average carrots (depending on size) |
zuchinni, any color pepper, summer squash, mushrooms |
2 cloves of garlic, minced |
1 tablespoon ground cumin |
1/8 teaspoon ground cardamom |
1/2-1 teaspoon crushed red pepper (to taste) |
2 tablespoons of salt-free multi-spice seasoning |
(example: trader joe's 21 seasoning salute) |
1-2 sprigs of fresh or 1/2-1 teaspoon dried |
-(to taste) of the following herbs |
marjoram |
thyme |
lemon thyme |
1 tablespoon red wine or apple cider vinegar |
extra virgin olive oil |
salt & pepper to taste |
optional: mixed greens with tomatoes |
Directions:
1. Bring 4 cups of liquid(water or stock, your choice but stock adds more flavor)and well-rinsed lentils to a boil. Lower heat and simmer for 15-20 minutes until lentils are just cooked through. Stirring occasionally, and testing for doneness. They should be soft, but not mushy.
2. While the lentils are cooking, chop veggies. Try and make the sizes similar so that they will cook evenly.
3. Saute onion in olive oil for about 5 minutes, until they are starting to get soft and translucent, then add celery, carrots, and garlic. If using extra veggies, add squash at this time, but wait until the last five minutes or so to add the peppers, as they cook much faster. Cook about 10 minutes, until carrots are just tender. When the veggies are done put them into a large bowl and set aside.
4. When the lentils are cooked, drain them, reserving the liquid, and add them to the same large bowl.
5. In a medium-sized bowl scramble the egg. Add buckwheat groats into egg and stir well making sure to coat all pieces.
6. Saute coated buckwheat in olive oil, stirring constantly at first to prevent sticking, and then occasionally for about 10 minutes until the egg is dry and the groats are evenly toasted.
7. Add 2 cups of the reserved lentil liquid to the hot saute pan. Stir and bring to a boil. Simmer for 15-25 minutes, stirring occasionally, and testing for doneness, until the liquid is absorbed and the buckwheat is soft, but still retains its shape and a nice texture. This can take different amounts of time, depending on the humidity.
8. While the buckwheat groats are cooking, mix the still warm veggies and lentils together in the large bowl. Add herbs, multi-spice seasoning, crushed red pepper, cumin, and cardamom. Stir thoroughly to combine flavors.(the spices might be slightly overwhelming at this point, so wait to taste until after the buckwheat has been added to the bowl)
9. When the groats are cooked through add them to the rest of the salad in the large bowl. Add salt, pepper, the vinegar, and a tablespoon or so of olive oil. Adjust seasonings to taste.
10. Eat warm, cold, or room temperature. Eat it by itself, as a side dish, or over the top of mixed greens with tomatoes, as a lunch.
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