This warming and tasty dish is quick and simple. It fills the need for both nourishment and comfort on a chilly winter night.
Serves: 4
INGREDIENTS
¾ cup raw buckwheat groats
1¼ cups vegetable stock (add an additional ¼ cup liquid if not soaking buckwheat)
1 bay leaf
3 tablespoons ghee or coconut oil for sautéing
1 medium onion, finely diced
2 large garlic cloves, finely diced
¼ cup juicy raisins (or sultanas)
5 large kale leaves, de-stemmed and torn roughly into pieces
large handful fresh parsley, roughly chopped
juice of 1 lemon
¼ cup pine nuts
Hummus
1 x 400-gram-can chickpeas, drained and rinsed
2 tablespoons tahini
¼ cup olive oil
juice of 1 lemon
1 small garlic clove (optional)
water as needed to thin to desired consistency (normally 3–6 tablespoons)
METHOD
The night prior: Place the buckwheat in a large bowl and cover with water. Leave to soak for 12 or more hours. Drain and rinse thoroughly.
Place in a medium saucepan with the stock and bay leaf. Bring to a boil before reducing to a simmer. Cook with a lid slightly ajar for 15–20 minutes until tender and the liquid has been absorbed. Set aside until ready to use.
Heat the oil in a large sauté pan over a medium heat. Add the onion and garlic. Cook gently for 5 minutes until the onion is tender and translucent. Add the raisins and kale. Raise the heat a little higher and cook for 5 minutes until the kale is tender. Add the buckwheat and parsley and heat through. Add the lemon juice, pine nuts and a generous seasoning of sea salt and ground black pepper.
Serve immediately with a dollop of hummus (recipe below) on top and lemon wedges on the side if desired.
Hummus
Place all the hummus ingredients into a blender or food processor and blitz until smooth and creamy. Season to taste.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!