A traditional preparation.
¼ Kg roasted buckwheat (just dry roast in oven)
¾ litre water
¼ Kg onions
25 ml soya sauce
2 tbs fresh chopped mint
Put the buckwheat and water on to boil, reduce heat and simmer for 5–
10 minutes, partially covered, till the buckwheat is cooked and still
chewy. Remove from heat and drain.
Put the margarine in a frying pan over a low heat.
Meanwhile, skin and chop the onions & saute until transparent.
Add the buckwheat and soya sauce and stir–fry over a low heat for a few
minutes. Squeeze the lemon and add the juice and continue to stir–fry
for a few minutes more.
Remove from heat and add the fresh chopped mint and serve.
It’s fairly light and delicate, so serve with something rich and substantial.