Buckwheat with Leeks, Mushrooms and Broccoli

Buckwheat is not very popular here in the UK, but is a staple in Russia and other parts of the world such as northern India.  Known in Russia as kasha, it is simply cooked with water and a little salt and served three times a day in poorer families.  A nutritional powerhouse it contains essential amino acids, potassium, magnesium, zinc, vitamin B6, iron, folic acid and calcium and is said to help reduce high blood pressure.  We love it and often serve it plain as a side to other dishes such as roasted veg or ratatouille, or as here with cooked veggies mixed in.  Give it a go!

NB: The vegetables in this recipe are just a guide, you can mix whatever you have in the fridge or the vegetable rack in.

Buckwheat with Leeks, Mushrooms and Broccoli

Serves 4


250g buckwheat
1 tablespoon coconut oil or olive oil
vegetable stock cube
500ml boiling water
2 young leeks (1 if older and thicker), sliced
250g chestnut mushrooms, chopped
3-4 tablespoon of chopped herbs, such as parsley and dill
300g broccoli, in florets


1. Heat the oil in a heavy-bottomed saucepan then add the buckwheat.  Stir to coat in the oil, then continue to stir for 2-3 minutes as it browns slightly and becomes nutty and earthy.

2. Pour over the water and crumble in the stock cube.  Stir gently and bring to the boil.

3. Reduce the heat and simmer for about 15 minutes until all the water is absorbed.

4. Meanwhile, steam the broccoli.  And fry the leeks until soft, then add the mushrooms and stir gently.  Add the herbs at the end and remove from the heat.

5. When the buckwheat is cooked, stir the leek and mushroom mix through, season to taste and serve.

You could add a couple of handfuls of frozen peas, some chopped raw veg or salad such as tomatoes, or pretty much anything you have around.  Anything goes!  Leftovers are perfect cold for lunch the next day.

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