Buckwheat with Lemon and Herbs
A light and zesty buckwheat dish flavored with fresh lemon, parsley, chives, and green onions, making a wholesome and herb-filled side with bright, fresh flavor.
Ingredients
Method
- Rinse the buckwheat in a sieve under cold running water, put into a dry sauce pan, and cook over a moderate heat for about 5 min, stirring from time to time, until it smells fragrantly toasted, and looks a bit golden.
- Pour 2 cups boiling water into a saucepan, standing back to avoid being scalded from the steam that may rise. Cover the pan and leave for 15 min, off the heat, or over gentle heat if you want it softer.
- Using a fork, stir the olive oil, lemon rind and juice, parsley, chives, and green onions into the buck wheat. Season with salt and pepper and serve.
Notes
Buckwheat with Lemon and Herbs is a phenomenal dish involving buckwheat seeds. This recipe is great for a low calorie, tasty side dish or main course that you can serve with almost anything.
Contributed By: Celebrity Chef Charles Mattocks
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