Buckwheat Pillaf

Make a good vegetable stock for this dish, make it nice and flavourful, or use a cube or powdered stock of good quality.

Ingredients:

2 medium onions, thinly sliced

3 tablespoons olive oil

1 cup buckwheat groats

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

1 ¼ cups vegetable stock

10gr parsley, finely chopped

10gr coriander, finely chopped

10gr mint, finely chopped

Salt and black pepper

Method:

Place the onions and olive oil in a large pot and saute on medium heat, stirring, for 15 - 20 minutes until the onions are soft and brown.

Meanwhile, soak the buckwheat in cold water for 5 minutes. Drain in a sieve and rinse and set aside.

Add the buckwheat and spices to the onions, followed by the stock and salt and pepper. Stir well and bring to the boil. 

Once reached boiling turn the heat down and cover cook on this very low heat for 15 minutes. 

Remove from the heat and leave covered for 5 minutes. Then remove the lid and allow to cool, adding the chopped herbs once the pilaf has cooled a little, 

Taste and adjust the seasoning.