Buckwheat with chard and courgette

    35 min

    This is a colourful, low fat and gluten free vegan main dish with lots of veg and wholesome buckwheat.

    1 person made this

    Serves: 4 

    • 1L vegetable stock made from cubes
    • 350g buckwheat grains
    • 700g chard
    • 4 medium courgettes
    • salt and pepper
    • sunflower seeds
    • fresh parsley leaves

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Prepare the stock following package directions.
    2. Place the buckwheat with 250ml of the stock in a saucepan. Bring to the boil, then reduce the heat and simmer until cooked but still firm to the bite, about 25 minutes.
    3. In the meantime trim and chop the chard and cube the courgettes.
    4. Place the chard in a large heatproof bowl and pour 500ml of the hot vegetable stock over them. Set aside for 8 minutes.
    5. In another saucepan simmer the courgette in the remaining stock at medium heat until soft, about 10 minutes.
    6. Combine chard and courgette and season with salt and pepper. Place a scoop of cooked buckwheat on each plate and arrange vegetables on top. Sprinkle with sunflower seeds and parsley leaves.

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