A new favorite: buckwheat risotto! Healthy, heartfelt, full of flavors, absolutely lovely and so easy, too!
Boil about 1 liter of vegetable stock. You could make your own, I use organic instant stock powder. Add a tablespoon of kurkuma to the stock if you have that available.
In a frying pan, heat some oil and sauté a small onion (in pieces) and small garlic clove (chopped finely), then add two cups of buckwheat and a handful of dried shiitake mushrooms (in slices).
Stir well, then add one or two cups of stock to the buckwheat. Bring to a simmer, the turn the heat down to low. Allow the stock to be soaked up before adding a new portion. Stir regularly.
After about 20 minutes (halfway cooking time), add green beans. After another 10, add broccoli, zucchini, grated rind of 0,5-1 lemon and kale (I used frozen ‘cubes’ of kale, just put the whole cubes in there and don’t stir from then on). Cover with a lid so the vegetables can steam until ready for another 10 minutes or so.
Meanwhile, chop lots of mint and parsley so you have two nice handfuls of herbs. Just before serving, top with the herbs, drizzle with generous amounts of extra virgin olive oil, salt and pepper and possibly lemon juice.
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