Buckwheat grits with toasted spices
This recipe combines two ideas: cooking with seasonal vege of the week, green beans, and using up the buckwheat grits that have hung out in the pantry since I started the hypoallergenic diet. I bought a lot of grains I’d never really used – such as amaranth and buckwheat – and wasn’t initially sure what to do with them.
I tried buckwheat grits as a breakfast cereal but switched to making porridge with flakes, so they sat there, waiting for me to figure out how to turn them into tasty fare. Here’s my attempt, inspired by this recipe. Let me know what you think! If you’re on the hypoallergenic diet, substitute the tomatoes for an allowed vegetable. You can also add pre-cooked chickpeas or lentils.
Serves 6
- 1 TBSP x olive oil
- 1 x onion, diced
- 1 cup x buckwheat grits
- 4 x garlic cloves, crushed
- ½ tsp x cumin seeds
- ½ tsp x mustard seeds
- ¼ tsp x ground cardamom
- 2 cups x vegetable stock (or water)
- A handful of cherry tomatoes, halved
- ½ tsp x sea salt
- 2 TBSP x fresh coriander, chopped
- 2 cups x green beans, trimmed
In a saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent. This should take about 4 minutes. Add the buckwheat grits, garlic, cumin seeds, mustard seeds and cardamom. Cook, stirring continuously, until the spices are fragrant and the buckwheat is lightly toasted (about 3 minutes).
Pour in the water/stock. Bring to the boil, then reduce the heat to med-low. Cover and simmer for about 10 minutes, or until the liquid is absorbed. Remove from the heat and let stand, covered, for 2 minutes.
Meanwhile, steam the beans until tender (but still a tad crunchy).
Take the lid off the buckwheat pan and stir in the tomato, steamed green beans and salt. Sprinkle with coriander and serve immediately.
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