I absolutely love Buckwheat! Despite its name, buckwheat isn’t a grain at all- it’s actually a seed. It’s completely gluten free, and is full of vitamins, minerals and antioxidants. By lightly roasting the buckwheat before boiling it, you get the full effect of its nutty, earthy flavours. It was the perfect addition to this recipe, as it contrasts nicely with the sharp fresh flavours of the pak choi and bell peppers, and the warm sweetness of the sesame oil and tamari.
Although you can definitely boil buckwheat on its own without any additional ingredients, I chose to add a bit more seasoning to my buckwheat for this recipe, just to give it a bit more depth and excitement. The carrot, garlic, onion and cumin in the spiced buckwheat work well with the deeply rich sauce that the vegetables are cooked in.
If you’re sensitive to gluten or wheat, gluten free soy sauces are available at most stores. Always make sure to read the labels carefully when buying any storebought sauce, to make sure there is no gluten, wheat, or added sugar. If you choose to forego the soy sauce all together, add in a little more seaweed dulse to balance the salt level.
This is the perfect easy meal for a mid-week supper. It’s fast, light, and provides enough nutrition to power you up after a long, tiring day at work or school. I hope you enjoy this simple summer recipe. As always, remember- eat well to live well!
- 5-6 Pak Choi, roots trimmed
- 3-4 Bell Peppers, sliced
- 3 tbsp Sesame Oil
- 3 tbsp Coconut oil
- 1/2 lemon, juiced
- 2 tbsp Tamari Sauce
- 1 tsp Black Sesame seeds
- 1 tsp Seaweed Dulse
- Chopped Garlic
- Chopped Ginger
- Lemon juice
- 2 cups Buckwheat
- Coconut oil
- 1 Onion, sliced
- 2-3 cloves of Garlic, chopped
- 1 Carrot, chopped
- 2 tbsp Soy sauce
- 1 tsp Ground Cumin
1. Preheat oven to 185C (400F)
2. Place the peppers and pak choi in the baking dish, and drizzle with a bit of coconut and sesame oil, as well as the lemon juice and tamari. Sprinkle with sesame seeds and seaweed dulse, and add in the chopped garlic and ginger. Bake covered for 15-20 minutes.
3. Meanwhile, cook the buckwheat- Add buckwheat to a large pot with 6 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes.
4. Heat a large pan over medium-high heat. Drizzle a bit of oil, and add in the onion and carrot. Cook for 2 minutes, until softened and fragrant. Add in the garlic, and cook for another minute.
5. Mix the vegetable mixture with the cooked buckwheat, and stir in the cumin and soy sauce. Fluff lightly with a fork.
6. To serve, spoon a generous helping of buckwheat into individual noodle bowls, and lay a serving of veg over top.