Ingredients
Yields: 6 sesrving
2 cups roasted buckwheat4 cups low-sodium vegetable broth
1 cup water, as needed
2 tablespoons unsalted butter
3 tablespoons canola oil
1 sprig thyme
1 yellow onion, chopped
2 cloves garlic, minced
2 teaspoons salt
1 cup carrot, sliced
2 zucchini, sliced
1/2 teaspoon sugar
3/4 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 cup broccoli florets and stems
2 tablespoons sun-dried tomatoes in olive oil, chopped
1 tablespoon lemon juice
2 tablespoons golden raisins
1 teabag Earl Grey Tea
2 tablespoons cilantro
1/4 teaspoon black pepper
1 teaspoon garlic chives, finely snipped, I kept the garlic chive flowers for garnish
Directions
For the raisins: Make
a cup of Earl Grey tea. Soak the raisins in the hot cup of tea and let
them sit for at least 20 minutes, then strain and reserve the raisins.
Discard the liquid.
For the roasted buckwheat:
Wash the roasted buckwheat thoroughly. In a deep saucepan, heat about 1
tablespoon of oil. Add the sprig of thyme and 1/2 teaspoon of garlic;
saute until light golden. Add the chopped onions and fry them, stirring
frequently to prevent the onion from burning. As soon as the onion is
golden brown, add the roasted buckwheat. The oil should coat all the
grains. Add the vegetable broth and stir constantly. Bring to a boil,
cover the pan with a lid and lower the heat to medium-low for about 10
minutes. Season with 3/4 teaspoon of salt. Check the liquid and
periodically add 1/4 cup of water when all the liquid is absorbed. Let
simmer for another 10-15 minutes.
For the zucchini and broccoli: Blanch
the zucchini in about a quart of salted boiling water. Cook for about 2
minutes. Add the broccoli. Cook for another 2 minutes. Drain and
immediately transfer the greens into a cold water bath. Pat dry on a
towel. Cut the broccoli florets into small bite-sized pieces.
For the carrots: Heat
the remaining oil. When the oil is hot, add the remaining garlic. As the
garlic becomes slightly golden, add the sliced carrots. When the color
is translucent, add sugar, cumin and turmeric. Cook for 1-2 minutes. Add
about 1/4 cup of water. Cook over low heat. When all the liquid is
evaporated (the carrots should be fork tender), season with salt.
Assembly time: Remove and discard the sprig of thyme. When the roasted buckwheat is cooked, add the carrots, green beans, zucchini, broccoli, sun-dried tomatoes, raisins, chives, butter and cilantro. Toss using 2 spatulas positioned on either side of the pan to prevent the food from sticking to the bottom. Cook for another minute. Turn off the heat. Adjust seasoning with salt and pepper. Toss well. Drizzle with the lemon juice. Let it sit for about 5 minutes. Garnish with the garlic chive flowers.
Assembly time: Remove and discard the sprig of thyme. When the roasted buckwheat is cooked, add the carrots, green beans, zucchini, broccoli, sun-dried tomatoes, raisins, chives, butter and cilantro. Toss using 2 spatulas positioned on either side of the pan to prevent the food from sticking to the bottom. Cook for another minute. Turn off the heat. Adjust seasoning with salt and pepper. Toss well. Drizzle with the lemon juice. Let it sit for about 5 minutes. Garnish with the garlic chive flowers.
