Monday 18 December 2017

Cumin / Ginger Turkey Buckwheat

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Buckwheat and spelt make a tasty alternative to rice alongside December seasonal veg.

 

Rinse 1 tbsp buckwheat and spelt and drain in a sieve.

Peel, top and tail and grate 1 carrot and 1 parsnip.

Rinse and cut the hard root end off 4 brussels sprouts and grate them.

Finely chop 1 large shallot.

 

Heat 1 tbsp rapeseed oil in a deep fry pan and turn the shallot in it for 1 minute. Add the grated veg and 50g of minced turkey then cook for 2 minutes.

 

In a small bowl add 1 tbsp dried cumin, a dash of salt and grate 1 tsp fresh ginger and 3 garlic bulbs and add to the fry pan.

 

Add the drained buckwheat and spelt and add to the fry pan with 200ml of vegetable stock and 1 tbsp Worcestershire sauce.

Bring to the boil, lower heat to simmer for 40 minutes.

All the liquid should be absorbed but drain using a sieve if required.

 

Serve with a grating of parmesan on a bed of rinsed fresh rocket.
Serves 1.
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