Pesto dressed Buckwheat Groats with Avocado and Chili Oil
This dish is just the basics of hardiness and flavor making an explosion in your mouth. If you have never tried cooking with buckwheat groats, you are in for a serious treat. These delightful little gluten free morsels are chewy, dense and addictive, not to mention loaded with nutrients that you probably aren’t getting on a routine basis.
If you can cook rice, then you easily have the skills to play with buckwheat groats in the kitchen. They are simply the seeds to a plant related to the super sour rhubarb plant (think strawberry rhubarb pie), so they aren’t even a grain! Here I used them in a very simple dish that relies on store bought pesto in a very non-Italian manner, rather calling on the flavors of California and Asia with avocados, citrus and chili sesame oil. This is vegan food fusion with the added bonus of being gluten free!
This is pretty darn simple y’all. Bring 4 cups of water to a boil in a pot, season with salt and add the 2 cups of buckwheat groats. Cover it immediately, bring it to a strong boil again and then reduce the heat to a simmer. Cook covered for about 10 minutes. Add 2 tablespoons of olive oil and give it a stir, then cover it again and let it rest off the heat for 15-20 minutes before serving.
All that is left is to mix in the pesto, top with lemon juice and an extra sprinkle of pink Himalayan sea salt. Then drizzle enough chili oil over each serving to satisfy your tastebuds. Yum!
Clean, beautiful, and simple.
I guarantee that you will fall head-over-heels for buckwheat groats. Try working this one into your midweek dinner rotation as a great meatless option…your body and your pocketbook will say, “Thank you!”
This super nutritious meal is a cinch to make and loaded with flavor. Plant based proteins power you up while the complex carbs fuel your energy. The bonus is that this dish is packed with flavor!
- 2 c buckwheat groats
- 2 tbsp olive oil
- 4 tbsp pesto
- 2 avocados sliced
- 4 tsp lemon juice
- 4 tsp chili sesame oil
- 1/2 tsp Pink Himalayan sea salt, or regular sea salt
Wash the groats in cool water, much like rinsing rice. Bring 4 cups of water to a boil. Season the water with salt and then add the groats and cover with a lid. Bring it back to a hard boil, and then lower the heat to a simmer. Cook the groats for 10 minutes and then mix in 2 tablespoons of olive oil, cover it again, and let rest off the heat for 15-20 minutes. The groats will be soft with a bit of a chewy bite.
Mix the pesto into the groats and dish out into bowls. Top each bowl with a half an avocado cut into slices. Sprinkle each bowl with 1/2 a tsp of lemon juice, 1/8 tsp salt, and 1 tsp of chili sesame oil. Can be served warm, room temp or cold. Delicious every way!