RECIPE: Buckwheat with baby greens

Recipe developed by Véronique Cousineau; ND, RHN

It's gluten-free month. What a wonderful opportunity to learn how to cook lesser-known grains, including buckwheat. 

We're all familiar with buckwheat pancakes, but who's ever prepared them in any other form? It's a versatile grain that's easy to cook, and it's a product of our local agriculture.

Here's a simple, vegan and gluten-free recipe bursting with flavor. Buckwheat is flavored with lemon and fine herbs, adding a lovely freshness to this springtime dish, which also features delicious May asparagus. 

This dish can be served as a meal or as a side dish.

Preparation 15 minutes Cooking time 25 minutes Level Easy

Ingredients

• 3 tablespoons olive or avocado oil
• 4 organic green onions, chopped
• 1 cup white buckwheat, rinsed and drained
• 1 cup organic zucchini, diced
• 1 ¾ cups vegetable brothreduced in salt
• ½ organic lemon (juice and zest)
• 1 cup organic asparagus, coarsely chopped
• ½ cup organic edamame (soy beans)
• ¼ cup chopped organic parsley
• 4 organic mint leaves

Preparation and steps

1. In a large skillet, lightly fry the green onions in the oil;
2. Add buckwheat, zucchini and lemon juice. Sauté for 5 minutes before adding the broth;
3. Bring to the boil. Cover and simmer for 10 minutes before adding the asparagus, edamame, herbs and lemon zest;
4. Continue cooking for 5 to 7 minutes, or until the buckwheat is fork-tender;
5. Serve immediately with a drizzle of olive oil. 

Optional: serve with plain Greek yogurt

Enjoy your meal!