Buckwheattabouli Recipes

TOASTED BUCKWHEAT TABBOULEH

Steps:

• Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
• Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
• Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

BUCKWHEAT TABOULI

Steps:

• Place water in a medium sized saucepan and bring to the boil.
• Add crumbled stock cube, or powder, and the buckwheat kernels.
• Simmer for 20 minutes or until buckwheat is tender.
• Drain, discard stock.
• Place the buckwheat in a large bowl.
• Add the parsley, tomatoes, lemon juice, olive oil and garlic.
• Toss to combine and serve.

HOW TO COOK BUCKWHEAT

Steps:

• Place 1 cup uncooked buckwheat into a fine-mesh strainer and rinse under cool running water until the water runs clear. Drain it well.
• In a small saucepan (covered with lid), bring 1 1/2 cups cold water, 2 tablespoons unsalted butter and 1/2 teaspoon fine salt to a boil over high heat.
• Stir in the buckwheat into boiled water and cover saucepan with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes. (Just like rice, you should hear hissing while it's cooking and it will get quiet once done). Nonstick saucepans will take 2-3 minutes longer to cook buckwheat.
• Remove from heat and let the buckwheat rest covered for 10 minutes. Fluff with a fork and serve. This serving will make about 3 cups of cooked buckwheat. Add more butter if desired, but avoid stirring too much to prevent from mushing cooked buckwheat.
• Enjoy fresh or refrigerate once cooled. Avoid leaving at room temperature for prolonged hours.