Ingredients
Units
Scale
- 3 cups raw buckwheat
- 5 rashes free-range bacon (finely sliced)
- 10 large kale leaves (finely sliced)
- 2 green shallots (finely sliced)
- 3 cups broth (I use chicken)
- 1/2 cup total fresh basil and flat-leaf parsley, finely shredded
- 2 tbsp Spiral Foods sundried tomato and basil olive oil (plus extra for serving)
- 30 g parmesan cheese (finely grated)
- Pepper (for serving)
Instructions
- Wash buckwheat and place in a large bowl. Cover with enough water to soak. Ideally, soak it overnight but 6 hours will do the trick.
- Drain buckwheat and set aside. Preheat a large saucepan over a medium heat. Add olive oil, bacon, kale and shallots. Cook until bacon is browned and kale is wilted.
- Add drained buckwheat and herbs to the saucepan and cover with the stock. Allow to simmer until stock is absorbed. Season lightly with pepper.
- Stir through parmesan cheese and drizzle a little extra olive oil on top.
Notes
- Although its name is misleading, buckwheat is actually not a grain. It is in fact a fruit seed related to rhubarb and sorrel. This makes is gluten free and therefore perfect for coeliacs and those who are sensitive to gluten grains.
- Prep Time: 6 hours
- Cook Time: 15 minutes
