- Prep: 15 min
- Cook Time: 20 min
- Total: 35 min
- Serving: 4 Servings
Buckwheat is a delicious alternative to rice, with a softer texture and nuttier flavor. Enjoy it cooked in a homemade vegetable broth, and then served hot.
- 1 cup whole raw buckwheat kernels
- 2 stalks celery, chopped
- 4 shallots, chopped
- 1 large carrot, grated
- 1 tablespoon olive oil
- 2 cups chicken or vegetable stock
- salt and freshly ground pepper to taste
- Place a large sauté pan over medium-high heat. Once the pan is hot, add the buckwheat and sauté, stirring frequently, until fragrant and toasted. Set the pan aside and allow the buckwheat to cool.
- Put the oil into a soup pan over medium-high heat. Once hot, add the vegetables and sauté for 4 minutes until soft. Pour the stock into the pan and bring the mixture to a boil. Once boiling, add the toasted buckwheat, cover and simmer the mixture for 15 minutes. Gently fluff the buckwheat, let rest for 5 minutes and then serve.