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A Weekday Menu Recipe


Buckwheat Lentil Pilaf     Veg  HT  MC  30mins

Serves 4     Hot  Vegetarian  Vegan    Grains  Pulses  Nuts  Dried Fruit  Herbs   Main Course   Gluten Wheat Dairy Free  Eggless

1 teasp Olive Oil
4 Garlic Cloves, crushed
150g/+5oz Toasted Buckwheat Groats (Kasha)
100g/4oz Red Lentils
480ml/16fl.oz. boiling Water
240ml/8fl.oz. Tomato Juice
1 teasp Freshly chopped Rosemary
Salt and Black Pepper
50g/2oz Walnut Halves
200g/7oz Ready to eat Prunes, roughly chopped
2 teasp Walnut Oil



1. Heat the oil in a large frying pan then add the garlic and cook for 1 minute, turning from time to time.

2. . Stir in the buckwheat and lentils and cook for 3 minutes until the buckwheat is well coated on all sides.

3. Add the boiling water, tomato juice, rosemary, salt, and pepper, bring to a boil then reduce the heat, cover and simmer for about15 minutes, or until the buckwheat is tender.

4. Meanwhile, toast the walnuts in a dry frying pan for about 5 minutes, turning from time to time. When cool enough to handle, coarsely chop.

5. Add the toasted walnuts, prunes, and walnut oil to the buckwheat mixture, mix well and cook for a further 2 minutes. Serve hot.


Serving Suggestions :


Not necessary


Ice Cream of Choice


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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