This warming and tasty dish is quick and simple. It fills the need for both nourishment and comfort on a chilly winter night.
Serves: 4
INGREDIENTS
¾ cup raw buckwheat groats
1¼ cups vegetable stock (add an additional ¼ cup liquid if not soaking buckwheat)
1 bay leaf
3 tablespoons ghee or coconut oil for sautéing
1 medium onion, finely diced
2 large garlic cloves, finely diced
¼ cup juicy raisins (or sultanas)
5 large kale leaves, de-stemmed and torn roughly into pieces
large handful fresh parsley, roughly chopped
juice of 1 lemon
¼ cup pine nuts
Hummus
1 x 400-gram-can chickpeas, drained and rinsed
2 tablespoons tahini
¼ cup olive oil
juice of 1 lemon
1 small garlic clove (optional)
water as needed to thin to desired consistency (normally 3–6 tablespoons)
METHOD
The night prior: Place the buckwheat in a large bowl and cover with water. Leave to soak for 12 or more hours. Drain and rinse thoroughly.
Place in a medium saucepan with the stock and bay leaf. Bring to a boil before reducing to a simmer. Cook with a lid slightly ajar for 15–20 minutes until tender and the liquid has been absorbed. Set aside until ready to use.
Heat the oil in a large sauté pan over a medium heat. Add the onion and garlic. Cook gently for 5 minutes until the onion is tender and translucent. Add the raisins and kale. Raise the heat a little higher and cook for 5 minutes until the kale is tender. Add the buckwheat and parsley and heat through. Add the lemon juice, pine nuts and a generous seasoning of sea salt and ground black pepper.
Serve immediately with a dollop of hummus (recipe below) on top and lemon wedges on the side if desired.
Hummus
Place all the hummus ingredients into a blender or food processor and blitz until smooth and creamy. Season to taste.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.