Roasted buckwheat, the one most often available in stores, has either admirers or opponents. Its very intense flavor does not go well with all dishes, but it goes brilliantly with stewed meat. I like it, although I don’t eat it very often, and more and more often I replace the unsmoked version. Even if you don’t like buckwheat, I recommend you to try it, because it is devoid of this distinct roasting taste. Therefore, it is ideal for delicate meats, fish or salads.
Recipe …
Preparation: 30 minutes
Serves: 2
Ingredients:
– 100-150 g of unroasted buckwheat groats– 5-6 green asparagus– a handful of arugula– 6-8 radishes– 40-50 g of gorgonzola cheese– 4 tablespoons of olive oil– 1 tablespoon of lemon juice– 1 teaspoon of dried oregano– freshly ground pepper
Preparation …
Step by step:
- Cook the groats according to the instructions on the package.
- In the meantime, cut the radishes and asparagus into smaller pieces. 2 minutes before the end of cooking, add radishes and asparagus to the groats to cook a bit.
- Prepare a sauce from olive oil, lemon juice, oregano and pepper. Put groats and vegetables on plates, add arugula and gorgonzola cheese. Pour the sauce over it.