Friday, May 15, 2009

Lemony Buckwheat with Asparagus & Spinach

I spotted this recipe while looking on the Vegetarian Times website for the asparagus marinade I mentioned (but couldn't find) yesterday. It was the perfect solution to the asparagus & huge bunch of spinach waiting to be used in our fridge. And it was: Perfect. I LOVED this. Nathan even thought it was good and he doesn't usually like "slimy green stuff" in his food.

Here is the link to the recipe.

You'll see the original name is Lemony Bulgur, but I didn't have bulgur and guessed buckwheat would be an OK substitute. Even though I've never cooked either Bulgur or Buckwheat. We had the buckwheat leftover from the raw foods experiment when we sprouted & dehydrated it in crackers. I was about to say it's my new favorite grain, but I just read here on the Whole Foods site that it is actually a fruit seed related to rhubarb

Anyway, it's great. Sort of tastes like brown rice except bigger and squishier, with a consistency like thick porridge. I thought it had a much more satisfying texture than brown rice. And it's easy to make and super cheap.

We left out the walnuts, basil, & mint too, due to cost. I think the combo garlic & lemon zest are what really make this dish amazing….I'm craving it right now and regret letting Nathan take the leftovers to work.

Asparagus is in season, go make this! It's healthy, cheap, and easy - only took me about half an hour.


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