Buckwheat Stir Fry with Vegetables
Equipment
- Measuring cups/spoons
- Medium pot
- Medium bowl
- Cutting board
- Knife
- Large skillet or wok
- Mixing spoon
Ingredients
Buckwheat
- 1.5 C Buckwheat groats rinsed
- 3 C Water
- 1 Pinch Salt
Stir Fry
- 1 Bunch Kale ribs removed and finely chopped
- 4 Cloves Garlic minced
- 4 Large bell Peppers cut into strips
- 2 C Marinated artichoke hearts drained and chopped
- 4 Tbsp Oil (i.e. olive, coconut, avocado), divided
- 1 tsp Salt
- 1/2 C Parsley finely chopped
- 1/2 C Basil finely chopped
Instructions
- In a medium pot, add buckwheat, water, 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.
- Meanwhile, preheat skillet or wok over medium heat and swirl with 1 tbsp. of oil to coat. Add garlic and sauté for 10 seconds. Add kale and ¼ tsp. salt; sauté until kale has shrunk in half, stirring occasionally. Transfer to a medium bowl.
- Return skillet or wok to high heat and swirl 1 tbsp. of oil. Add peppers and ¼ tsp. salt; sauté until golden brown, stirring occasionally. Transfer to bowl with the kale.
- Reduce heat to low and add remaining 2 tbsp. of oil. Add cooked buckwheat and briefly mix until it is coated with oil. Turn off heat.
- Add cooked kale and peppers, artichoke hearts, parsley, basil, and remaining ½ tsp. of salt.
- Stir gently and serve warm.
Notes
Recipe adapted from iFoodReal