About this recipe:Buckwheat, popular in much eastern European cooking, has a lovely nutty flavour and makes the wholesome base for this fragrant, herb pilaf.
50g walnut pieces
1 tablespoon olive oil
1 red pepper, seeded and diced
4 garlic cloves, crushed
200g toasted buckwheat (kasha)
90g red split lentils
1/2 teaspoon dried rosemary
50g ready-to-eat dried apricots, diced
50g ready-to-eat dried figs, diced
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat a moderate grill. Scatter the walnuts in a grill pan or on a baking sheet then toast under the grill for 5 to 7 minutes, turning frequently, until crisp and fragrant. When cool enough to handle, coarsely chop, then set aside.
Heat the oil in a large frying pan over a medium heat. Add the pepper and garlic, and cook for 4 minutes or until the pepper is tender.
Stir in the buckwheat and lentils and cook for 3 minutes, until the grains are well coated.
Add 750ml boiling water, the rosemary and salt and black pepper to season and bring to the boil. Reduce the heat, cover and simmer for 15 minutes or until the buckwheat and lentils are tender and all the water is absorbed.
Toss through the walnuts, apricots, figs and parsley, then serve hot.
Toasted buckwheat (kasha) is sold in some supermarkets or you'll find it in health food shops, continental grocers or delis. Alternative grains could be used instead, such as brown rice or bulgur wheat for an equally tasty and nutritious result.