I recently wrote an article about the benefits of buckwheat. Since then some of you have asked me how you cook buckwheat. The great thing about buckwheat is that you can use it in lots of recipes. You can use it as a replacement for rice or oats in most dishes. Below is a one of my favourite recipes for Chicken & Mushroom Risotto

Ingredients (2 servings)

• 100g Buckwheat
• 200g Cooked Chicken Breast
• 100g Mushrooms
• 500ml Chicken Stock
• 1 Onion
• 3 Cloves Garlic
• 20g Parmesan
• 2 tsp Olive Oil
• 1 bunch chopped parsley

Method

1. Cut up the mushrooms. Heat 1 tsp of olive oil and cook the mushrooms until they are soft. Take them off the heat and set aside
2. Cut the onion into small slices and crush the garlic. Grate the parmesan and shred the cooked chicken breast
3. Heat 1 tsp olive oil in a large saucepan and add the onion and garlic. Cook until the onion is soft. Add the buckwheat and cook for 1 minute, then turn the heat down to medium and add enough chicken stock to cover the buckwheat. Add the mushrooms
4. Constantly stir the buckwheat and keep on adding stock every time it dries out. Keep on cooking like this until the buckwheat is soft. Then add salt and pepper to taste and add in the shredded chicken and the grated parmesan. Mix well until the parmesan is melted
5. Serve on a plate with the chopped parsley sprinkled on top

Nutrition

455 Kcal 44g (Carbs) 10g (Fat) 39g (Protein)

TAGS: lunch