Toasted Buckwheat with Lemon and Artichokes
Place buckwheat in a large saucepan over medium heat. Cook, shaking pan, for 5 minutes or until toasted. Transfer to a bowl.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 1 cup raw buckwheat
- 1 tbsp. extra virgin olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, thinly sliced
- 4 sprigs fresh thyme, plus extra to serve
- 400g can artichokes in brine, drained, rinsed
- 2 cups Massel vegetable liquid stock
- 1 tsp. finely grated lemon rind
- 1 tbsp. lemon juice
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves, plus extra to serve
- Lemon wedges, to serve
Method
- Place buckwheat in a large saucepan over medium heat. Cook, shaking pan, for 5 minutes or until toasted. Transfer to a bowl.
- Heat oil in the same pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic and thyme. Cook for 1 minute.
- Squeeze any excess moisture from artichokes. Cut in half. Add buckwheat to onion mixture. Stir to combine. Add stock and lemon rind. Increase heat to mediumhigh. Bring to the boil. Add artichokes. Cover. Reduce heat to medium-low. Cook for 13 to 15 minutes or until buckwheat is tender and stock is absorbed. Remove from heat. Stand, covered, for 5 minutes.
- Remove and discard thyme sprigs. Add lemon juice and parsley. Season with pepper. Stir to combine. Serve topped with extra parsley, thyme and lemon wedges.
