Green buckwheat 'risotto'

Gluten & dairy free, green buckwheat risotto recipe!

Ingredients

• 1 & 1/2 cups buckwheat, ideally soaked for 1-2 hours before cooking

• 2 small brown onions, diced

• 3 garlic cloves, minced

• 1 tbs chopped thyme leaves

• 1 kumera, grated

• 1 lemon rind

• Salt and pepper

• Pinch of chilli flakes

• 2 & 1/2 cups chicken broth, or vegetable broth

• 4 packed cups of kale, silverbeet, or spinach

• 1/3 cup coconut cream

  To add a few minutes before serving

• Juice of 1 lemon

• 1 tbs nutritional yeast

Method

Sauté onions in a fry pan on a low heat, in olive oil, until fragrant. Add in garlic and Kumera and lightly cook for 5 minutes. Add in thyme, lemon rind, chilli flakes, and buckwheat groats (soaking water strained off), and lightly fry for 4 minutes. In the meantime, heat up the chicken broth in a pot, and once boiling, add to the buckwheat, about 1/3 at a time, waiting until most of the liquid has evaporated. Put the kale and coconut cream into a blender and whizz until a smooth consistency. Once the buckwheat is almost cooked, add in the kale mixture, lemon, and nutritional yeast, you want the kale to cook for about 5 minutes until soft! Garnish with fresh herbs and extra olive oil and enjoy!