Description
A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.
Ingredients
- 1 cup kasha (toasted buckwheat groats)
- 1 tablespoon olive oil
- 2 onions, peeled and chopped
- 1 clove garlic, minced, or to taste
- 1 cucumber, peeled and diced
- ¾ cup chopped fresh parsley
- 6 tablespoons chopped fresh mint
- 1 lemon, juiced
- 1 pinch dried mixed herbs
Instructions
- Rinse buckwheat groats. Bring a saucepan of water to a boil
- sprinkle in the buckwheat groats
- and simmer until buckwheat is tender
- about 10 minutes. Drain and cool.
- Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent
- 5 to 8 minutes. Set aside to cool.
- Lightly toss cucumber
- parsley
- mint
- lemon juice
- and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4