Serves: 4 as a main, 6 as a side
Prep & Cooking: 30-40 minutes
Ingredients:
- ½ leek (or 1 onion)
- 200g mushrooms
- 5-6 stalks kale
- 1 large carrot
- garlic or garlic chives
- handful of parsley
From the cupboard:
- 200g buckwheat
- 1 egg
- cooking oil
- balsamic vinegar
- 1 teaspoon turmeric
- 2 teaspoons paprika
- soy sauce
- salt to taste
Method:
- Beat the egg and mix it in a frying pan with the buckwheat. Stir-fry the mixture with cooking oil until the grains completely separate. Add 1 teaspoon turmeric, 1 teaspoon paprika and salt to taste. Add boiling water (1 part buckwheat to 4 parts water) and leave to cook.
- In a separate pan stir-fry the mushrooms and finely chopped leeks. Mix with paprika and soy sauce. Fry for about 5-10 mins. Crush in 2 cloves of garlic or finely chopped garlic chives.
- Finely chop the kale and grate the carrot.
- Mix the mushrooms and fresh vegetables with the buckwheat and drizzle with balsamic vinegar. Sprinkle with parsley.
Recipe and image by Pavlina.