Buckwheat Grapefruit StirfryBuckwheat Grapefruit Stirfry
Buckwheat Grapefruit Stirfry
Buckwheat Grapefruit Stirfry
May is Allergy Awareness month. Our featured recipe gives buckwheat a new twist with a combination of tart grapefruit and spices. This recipe is wheat-free, gluten-free, and dairy-free. Goat yogurt tzaziki makes a great accompaniment.
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Recipe - Choices Market South Surrey
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Buckwheat Grapefruit Stirfry
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 1/2 cups Buckwheat
4 tbsp. Coconut oil
4 cloves Garlic cloves
5 tbsp. chopped Ginger
1 small Leek
1/2 cup Grapefruit juice
2 1/2 tbsp. Flatleaf parsley
1 tsp. Ground cumin
1 tsp. Ground coriander
1 tbsp. Honey
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.

10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 1/2 cups Buckwheat
Bob's Red Mill - Organic Whole Grain Buckwheat Groats
Bob's Red Mill - Organic Whole Grain Buckwheat Groats, 454 Gram
$9.59$2.11/100g
4 tbsp. Coconut oil
Nutiva - Organic Virgin Coconut Oil
Nutiva - Organic Virgin Coconut Oil, 860 Millilitre
$27.99$3.25/100ml
4 cloves Garlic cloves
Not Available
5 tbsp. chopped Ginger
Ginger - Organic
Ginger - Organic, 100 Gram
$2.20 avg/ea$2.20/100g
1 small Leek
Organic - Leeks
Organic - Leeks, 217.5 Gram
$2.39 avg/ea$1.10/100g
1/2 cup Grapefruit juice
Black River - Pure Red Grapefruit Juice
Black River - Pure Red Grapefruit Juice, 1 Litre
Special
$7.49 was $7.99$0.75/100ml
2 1/2 tbsp. Flatleaf parsley
Organic - Italian Parsley Bunched
Organic - Italian Parsley Bunched, 1 Each
$3.48
1 tsp. Ground cumin
Simply Organic - Cumin
Simply Organic - Cumin, 65 Gram
Extra Savings
Special
$5.59 was $7.99$8.60/100g
1 tsp. Ground coriander
Nature's Choice - Bagged Spices Ground Coriander
Nature's Choice - Bagged Spices Ground Coriander, 42 Gram
$3.49$8.31/100g
1 tbsp. Honey
Elias - Liquid Honey
Elias - Liquid Honey, 500 Gram
Extra Savings
Special
$7.99 was $12.99$1.60/100g

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.

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