Ingredients
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1 liter water
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10 g vegetable stock cubes, crumbled
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1 cup buckwheat groats, kernels
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3 -4 cups Italian parsley, chopped as rough or fine as you like it
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1 cup sun-dried tomato, chopped (available from delis, can use fresh tomato if preferred)
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1/2 cup lemon juice
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1 1/2 tablespoons olive oil
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1 clove garlic, finely chopped,more to taste
Instructions
- Place water in a medium sized saucepan and bring to the boil.
- Add crumbled stock cube, or powder, and the buckwheat kernels.
- Simmer for 20 minutes or until buckwheat is tender.
- Drain, discard stock.
- Place the buckwheat in a large bowl.
- Add the parsley, tomatoes, lemon juice, olive oil and garlic.
- Toss to combine and serve.