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Buckwheat Lentil Pilaf

Wheat free, gluten free and vegan.

Customer Rating:
4.0 (1 votes)

Posted by: Rhona
On:

Cuisine

Asian

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Side dishes

You will need

IngredientAdd
1 tbsp olive oil More products
4 garlic cloves, crushed More products
150g toasted buckwheat More products
100g red lentils More products
480ml boiling water
240ml tomato juice More products
1 tsp freshly chopped rosemary

Awaiting stock

More products
sea salt More products
ground black pepper More products
200g ready to eat prunes, roughly chopped More products
50g walnut halves More products
2 tsp walnut oil More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat the olive oil in a large frying pan then add the garlic and cook for 1 min, turning from time to time.
  • Stir in the buckwheat and lentils and cook for 3 mins until the buckwheat is well coated on all sides.
  • Add the boiling water, tomato juice, rosemary, salt and pepper, bring to the boil then reduce the heat, cover and simmer for 15 mins, or until the buckwheat is tender.
  • Meanwhile toast the walnuts in a dry frying pan for about 5mins, turning from time to time. When cool enough to handle, coarsely chop.
  • Add the toasted walnuts, prunes and walnut oil to the buckwheat mixture, mix well and cook for a further 2 mins.
  • Serve hot with steamed vegetables.

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