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Buckwheat with Beetroot and Dill

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Serves 6-8.


Ingredients

2 Tbsp rapeseed or olive oil
1 large onion & 2 garlic cloves, finely chopped
250 g buckwheat groats, toasted 6-8 minutes
750 ml boiling water
salt and freshly ground black pepper
500 g cooked beetroot, grated
2 Tbsp chopped fresh dill
Soya yoghurt to serve

Procedure

Saute onion 5 mins, then garlic 1 min, then add toasted buckwheat, boiling water, salt & pepper. Cover & simmer 15-20 mins until buckwheat soft but not mushy. Fold in grated beetroot & heat through. Taste for salt & pepper, stir in dill, and serve hot with soy yoghurt.


 

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