In a large pot of lightly salted boiling water cook the buckwheat until al dente, approx 12 minutes depending on variety of buckwheat.
Drain excess water. In a large frying pan, cook coconut oil, ginger, and garlic on medium high heat until the garlic starts browning.
Add the green parts of the sliced leek and the cumin and coriander powders, mixing well. Stir fry for a few minutes.
Add honey and the cooked buckwheat.
Stir-fry continuously until most of the fat has been absorbed by the grain. At this point lightly salt to taste, and start adding grapefruit juice, a little at a time while stir-frying. When grapefruit juice is all absorbed, add the remaining leek and the freshly chopped parsley.
Serve warm, or chill and serve cold.
Pair this recipe with the light-bodied Sandhill Sauvignon Blanc from Everything Wine.
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Directions
In a large pot of lightly salted boiling water cook the buckwheat until al dente, approx 12 minutes depending on variety of buckwheat.
Drain excess water. In a large frying pan, cook coconut oil, ginger, and garlic on medium high heat until the garlic starts browning.
Add the green parts of the sliced leek and the cumin and coriander powders, mixing well. Stir fry for a few minutes.
Add honey and the cooked buckwheat.
Stir-fry continuously until most of the fat has been absorbed by the grain. At this point lightly salt to taste, and start adding grapefruit juice, a little at a time while stir-frying. When grapefruit juice is all absorbed, add the remaining leek and the freshly chopped parsley.
Serve warm, or chill and serve cold.
Pair this recipe with the light-bodied Sandhill Sauvignon Blanc from Everything Wine.
