Enjoy this light yet nutritious stir fry, packed with different flavors and bursting with energy xx.
Summer Buckwheat Stir Fry
Ingredients
1/2
cup buckwheat groats
1
cup water
Pinch
sea salt
*2
teaspoons apple cider vinegar
1-2
teaspoons fresh grated ginger
2 spring
onions sliced
1
garlic clove finely sliced
½
red pepper diced
1
cup sweet corn
1
cup broccoli florets (cut small)
¼ cup
parsley finely chopped
¼ cup basil finely chopped
2
tablespoons olive oil
½ teaspoon
sea salt
1 tablespoon
toasted black sesame seeds
Lemon wedges
Preparation
Place
the buckwheat into a pan. Rinse and drain with cold water a few times. Add the
water, apple cider vinegar and a pinch of salt.
Cover
and bring to a boil. Reduce heat to low and cook for 15 minutes. Do not open
the lid.
Remove
from heat, let stand for 3 minutes and fluff with a fork.
Place
a skillet on a low flame and swirl the olive oil to coat. Add the garlic,
spring onions and ginger. Sauté for 10 seconds. Add the broccoli and 1/2 teaspoon
of sea salt; sauté stirring occasionally. Add the pepper and mix gently. Repeat
with the sweet corn and the fresh herbs.
Add
a small amount of water to cover the bottom of the skillet.
Place
the buckwheat on top. Cover with a lid and heat through for about a minute.
Mix
gently and serve garnished with toasted sesame seeds and lemon wedges.
*the apple cider vinegar makes the buckwheat easier to digest and absorb
