Recipe provided by Carolyn Mettrick
To prepare the cooked buckwheat:
1 cup Buckwheat.
Soak buckwheat for at least 1 hour, then rinse till water is clear.
Cook drained buckwheat in 2 cups boiling water with a pinch of salt. Bring to the boil, turn down to a simmer till all the water has gone. This usually takes about 20 minutes.
To prepare Tabbouleh:-
1 red onion, chopped 1 handful of parsley and mint leaves, finely chopped
200g cherry tomatoes, halved
½ cup of sunflower seeds
1 Tablespoon garlic, freshly grated
¼ cup of soaked raisins
¼ cup olives, sliced
¼ cup of vinaigrette
Place ingredients in a bowl, mix gently then add the cooked buckwheat. Serve in bowls for lunch or as a side dish for a main meal Try sprinkling seaweed on top.
More about buckwheat:
Buckwheat contains Quercetin, an antioxidant which has anti-inflammatory properties. It is high in vitamin B3, folic acid, calcium, magnesium, potassium and zinc. The flour is low on the GI Scale and is a seed not a grain therefore it is a good
gluten free alternative to wheat. Buckwheat has heating properties so it is good to use during the cooler winter months but it is
not good if you have heat signs such as high fever, thirst, red face, deep-red tongue colour, and high blood pressure.