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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Quinoa and buckwheat together are delicious. This is a frequent dish at my house, and a great alternative to rice. Ingredients:
1/2 cup quinoa (white or red) |
1/2 cup buckwheat groats (raw, or choose pre-roasted to save a step) |
2 cups boiling water |
1 tablespoon butter (or ghee or earth balance buttery spread) |
1/2 teaspoon sea salt |
1/4 teaspoon ground black pepper |
1 shallot, diced (optional) |
1 carrot, diced (optional) |
1/2 cup frozen corn (optional) |
1/2 cup frozen peas (optional) |
Directions:
1. Wash the quinoa. See Quinoa-Toasted for complete instructions.
2. Toast the quinoa in a hot dry skillet until slightly browned. Set aside.
3. Likewise with the buckwheat. Put both in a pot with the boiling water, butter, shallot, and seasonings.
4. Keep on low heat for 15 minutes or until the liquid is absorbed.
5. Five minutes before the end, add vegetables if you wish.
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