Ingrédients

• 80g buckwheat groats
• 1/2 small onion
• 2 cloves garlic
• 15ml olive oil
• 400ml water
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• Salt to taste
• Black pepper to taste

Instructions

1. 1.In a fine-mesh sieve, rinse the 80g of buckwheat groats thoroughly under cold running water.
2. 2.Finely chop the 1/2 small onion and mince the 2 cloves of garlic.
3. 3.Heat 15ml of olive oil in a small saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
4. 4.Add the minced garlic and 1 tsp of dried oregano, cooking for another minute until fragrant.
5. 5.Add the rinsed buckwheat to the pan and toast for 1-2 minutes, stirring constantly to coat the groats in oil.
6. 6.Pour in 400ml of hot water, add a pinch of salt, and bring to a simmer. Reduce the heat to low, cover the saucepan, and let it cook for 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.
7. 7.Once cooked, remove from heat. Stir in the 1 tbsp of chopped fresh parsley and 1 tsp of lemon juice.
8. 8.Season generously with salt and black pepper to taste. Fluff with a fork and serve warm.

Informations nutritionnelles

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