Buckwheat with Onion and Carrot

Method

1. 01

   Step 1: Rinse the grain

   Pick the buckwheat over and rinse in two or three changes of water until it runs clear. Drain well.

2. 02

   Step 2: Toast it

   Warm the grain in a dry pan for 3 minutes, stirring — it becomes more fragrant and will never clump.

3. 03

   Step 3: Cook it

   Cover the buckwheat with 600 ml boiling water, salt it, bring to a boil and cook, covered, over low heat for 15 minutes.

4. 04

   Step 4: Fry the vegetables

   Meanwhile chop the onion finely and blitz or grate the carrots. Fry in the oil for 10 minutes, until the onion is golden and the carrot sweet.

5. 05

   Step 5: Check the grain

   After 15 minutes all the water should be absorbed. If liquid remains, cook uncovered for a minute or two.

6. 06

   Step 6: Combine

   Tip the fried vegetables into the pot, add the pepper and fold through gently with a fork rather than a spoon.

7. 07

   Step 7: Let it rest

   Cover and leave for 10 minutes — this is when the kasha turns genuinely fluffy.

8. 08

   Step 8: Serve

   Scatter with parsley and serve as a side or as a dish in its own right.