Toasted Buckwheat With Lemon And Artichokes

Protein-rich buckwheat is actually a seed and doesnt contain wheat. This lemon and artichoke-flavoured recipe makes an easy side dish for your vegetarian or even vegan friends.

The ingredient of Toasted Buckwheat With Lemon And Artichokes

• 1 cup raw buckwheat see note
• 1 tbsp extra virgin olive oil
• 1 brown onion finely chopped
• 2 garlic cloves thinly sliced
• 4 sprigs fresh thyme plus extra to serve
• 400g can artichokes in brine drained rinsed
• 2 cups massel vegetable liquid stock
• 1 tsp finely grated lemon rind
• 1 tbsp lemon juice
• 1 4 cup roughly chopped fresh flat leaf parsley leaves plus extra to serve
• lemon wedges to serve

The Instruction of toasted buckwheat with lemon and artichokes

• place buckwheat in a large saucepan over medium heat cook shaking pan for 5 minutes or until toasted transfer to a bowl
• heat oil in the same pan over medium heat add onion cook stirring for 5 minutes or until soft add garlic and thyme cook for 1 minute
• squeeze any excess moisture from artichokes cut in half add buckwheat to onion mixture stir to combine add stock and lemon rind increase heat to mediumhigh bring to the boil add artichokes cover reduce heat to medium low cook for 13 to 15 minutes or until buckwheat is tender and stock is absorbed remove from heat stand covered for 5 minutes
• remove and discard thyme sprigs add lemon juice and parsley season with pepper stir to combine serve topped with extra parsley thyme and lemon wedges

Nutritions of Toasted Buckwheat With Lemon And Artichokes

fatContent: 227 05 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 0 7 grams saturated fat
sugarContent: 32 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 1 grams protein
sodiumContent: n a

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