Buckwheat with sun-dried tomatoes is a tasty idea for a second hot dish with cereals. The buckwheat is first cooked until it becomes soft and then quickly sauteed in a pan with dried tomatoes, hot pepper, onion and rocket salad. The onions are quickly caramelized with the addition of brown sugar and then garnished with apple cider vinegar which makes them sweet, saur and fragrant. For this recipe I also decided to add come roasted sunflower seeds which add a nice crunchiness to the dish. If you do not have sunflower seeds you can use also some pumpkin seeds.
Buckwheat with sun dried tomatoes
- 100 g of buckwheat
- 2 tablespoons of sunflower seeds or pumpkin seeds
- 1 tablespoon of olive oil
- 1 small red onion
- 1/2 teaspoon of brown sugar
- 1 tablespoon of apple cider vinegar
- 1 clove of garlic
- 1 chilli pepper to taste
- 8 or more sun-dried tomatoes in oil
- 2 handfuls of rocket salad
- q.s. of salt
Instructions buckwheat with sun-dried tomatoes
- For this recipe I used buckwheat made by Bartolini.
- Toast the sunflower seeds for a couple of minutes in a pan without oil being careful not to burn them. Turn off the flame, move to a small bowl and set aside.
- Cook the buckwheat following the instructions on the box in abundant salted water, drain and set aside.
- Heat oil in the pan. Add one red onion cut into strips and cook over medium/low heat until the onions are soft and become slightly translucent. At this point add chopped fresh chilli and garlic and cook over medium low heat for another 2 – 3 minutes.
- Add sugar and apple cider vinegar. Stir briefly to mix everything.
- Now add dried tomatoes cut into strips. Turn up the heat and add cooked buckwheat. Briefly sauté. Add two handfuls of rocket salad and stir until it softens. If the buckwheat dries too quickly, add a few tablespoons of water.
- Turn off the flame. Add sunflower seeds, stir and serve immediately.
lot of love. B.
p.s. If you are looking for another recipe with buckwheat you should also check my Polish pierogi with buckwheat and sauerkraut filling.
This recipe was born thanks to the collaboration with Bartolini – an Italian company that produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.