Friday 22 January 2016

beetroot, coconut and buckwheat risotto

vegan, gluten free
Buckwheat is not related to wheat and is often sought as a gluten-free alternative to wheat.
Buckwheat is a very good source of manganese and a good source of copper, magnesium, ,dietary fiber, and phosphorus. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine. 
So, at the last weekend, I trialled Deliciously Ella's Beetroot and Coconut Buckwheat risotto from her new book. I looked amazing and was so full of goodness...


1.5kg beetroots
400g buckwheat
juice of 1 lemon
400mm coconut milk
salt and pepper

Start by roasting the beetroots whole, with their skin on.
Preheat oven to 200C.  Wrap beetroot in foil and roast on a tray in the oven for 1 hour or until tender.  When cool enough to handle remove foil and peel away skin. Place the flesh into a food processor with the lemon juice, coconut milk, salt and pepper and blend. The mixture should come out smooth.

Get 2 cups of buckwheat. Check for any debris which may have entered in packing. If you must, rinse with water, but be aware pre-rinsing the buckwheat can create a mushy texture. If the buckwheat has been roasted (kasha) you are good to go, otherwise consider roasting/toasting the buckwheat in a shallow sauce pan to firm its texture and enhance its flavour.
Next add 3 cups of water and 1/2 a teaspoon of salt to a pot and set to high heat. You can add olive oil as well if you wish, or more salt to taste.
Once the water has started boiling, add the 2 cups of buckwheat. Leave the pot without a lid, and the heat on high.
Once the buckwheat has expanded and all the visible "top" water has been absorbed turn the heat down to low and place a lid on the pot. Leave the buckwheat to cook for another 5-15 minutes, till all the bottom water has been absorbed.
The buckwheat is now cooked.

Once the buckwheat has cooked, stir in the beetroot, heat through and then serve.

Serve topped with toasted pine nuts, feta or goats cheese, or extra chives.

Recipe taken from
Ella Woodward
2015 by Yellow Kite

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