Buckwheat with Grated Apple, Chili and Pumpkin Seeds
This fall buckwheat recipe only takes 12 minutes to make, and even less if you store already-skinned fresh ginger in your freezer. If the ginger flavor is overpowering, use a lemon zester to grate the ginger and tone it down.
What You'll Need:
Serves 4 as a side
- ¼ cup (35 g) pumpkin seeds
- ½ teaspoon chili flakes
- 1 cup (100 g) whole buckwheat grain, rinsed
- 2 red apples, grated
- Up to 1 cup (135 g) gooey, dark, dried apricots, chopped
- Splash of extra virgin sesame oil
- Good lump of fresh ginger, peeled and frozen (see note above)
- Lime juice, to serve
- Tamari, to serve
- Dried nori flakes, to serve
Step 1: Toast the pumpkin seeds with the chili flakes by heating a dry frying pan or wok over a flame and listening for the pumpkin seeds to start popping. Stir briskly and remove when they look pregnant and crispy. Try not to let the pan smoke on high heat.
Step 2: Bring 1 ½ cups seasoned water to a boil. Reduce the heat to a rolling simmer, add the freshly rinsed buckwheat, and cook with a lid on for 8–10 minutes, until all the water has been absorbed. Turn off the heat and let the grain steam with the lid on for another few minutes. It should have a bite to it but not a crunch.
Step 3: Drain any excess liquid and rinse with cold water. Toss the buckwheat with the toasted pumpkin seeds, grated apple, chopped apricots, a splash of sesame oil, and plenty of grated ginger. Serve with a squeeze of lime if you have one or a trickle of tamari and dried nori flakes.
Recipe courtesy of Tasty. Naughty. Healthy. Nice.: Whole Food Made Sinfully Delicious-Over 135 Recipes for Wheat-Free, Sugar-Free, and Dairy-Free Eating by Susan Jane White, published by Roost Books, September 2017, RRP $26.95 hardcover