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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 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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Garlic ORGANIC
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