Melissa A Hearty and flavorful recipe that is easy to make and customize with your favorite spices and seasonings.
Ingredients:
- 2 cups water
- 1 cup buckwheat groats
- 1 cup butternut squash, diced
- 1/2 cup mushrooms, sliced
- 1 cup kale leaves, chopped
- 1 tsp sea salt
- 1/2 tsp garlic powder
- optional drizzle of lemon juice & pinch of chili powder for spice.
Instructions:
- In a medium-sized pot, bring the water to a boil. Once boiling, reduce the heat to low and add the buckwheat. Cook for 15 to 20 minutes or until the water is absorbed.
- In a separate pan over medium heat, add in the butternut squash, mushrooms, kale, sea salt, and 1/3 cup of water to sautee them. Cook, stirring frequently, for 15 minutes or until cooked through. (covering with a lid for a few mins may help to cook them without sticking).
- Transfer the cooked buckwheat into bowls. Top with the kale mixture and spices enjoy!
NOTES – You can use pearl barley instead of buckwheat. Store in an airtight container in the fridge for up to 5 days.
