Buckwheat groats are one of the most valuable groats. For a long time I have been trying to choose unroasted buckwheat groats, packed in bulk, not in bags. Perfectly cooked loose, it is a very tasty addition not only to dinner, but also a base for salads, vegetarian cutlets, meatballs and pies. Today I have a great recipe for you for a very tasty salad with the aforementioned buckwheat groats, broad beans and tuna.<\/p>\n\n\n\n\n\n\n\n
Cook the buckwheat groats until loose. For 1 cup of groats, measure 1 and 3\/4 cups of water. Pour water into a pot, salt to taste and add 1 tablespoon of oil. When the water boils, add the groats. When everything boils again, cover the pot and cook the whole thing over the lowest heat for about 10 minutes. When the groats have absorbed all the liquid, turn off the heat and leave the pot covered for another 10 minutes.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n for 3-4 servings<\/em><\/p>\n\n\n\n 150 g unroasted buckwheat groats<\/p>\n\n\n\n 200 g broad beans<\/p>\n\n\n\n 130 g tuna in olive oil<\/p>\n\n\n\n 1 large tomato or a handful of cherry tomatoes<\/p>\n\n\n\n 5 sun-dried tomatoes<\/p>\n\n\n\n 2 medium-sized pickled cucumbers<\/p>\n\n\n\n 2 tablespoons chopped dill<\/p>\n\n\n\n 1 tablespoon finely chopped chives<\/p>\n\n\n\n freshly ground pepper, salt<\/p>\n\n\n\n handful of peanuts or sunflower seeds<\/p>\n\n\n\n sauce:<\/p>\n\n\n\n juice of half a lime<\/p>\n\n\n\n 3-4 tablespoons olive oil<\/p>\n\n\n\n 1 level teaspoon mustard<\/p>\n\n\n\n 1 teaspoon liquid honey\/date\/maple syrup<\/p>\n\n\n\n In the meantime, cook broad beans in salted water with a tablespoon of sugar. In a separate dish, mix all the ingredients for the sauce thoroughly. Cut the sun-dried tomatoes into strips, the pickled cucumber and tomato into cubes, drain the tuna from the brine. Finely chop the greens, roast the nuts or sunflower seeds until golden in a dry Teflon pan, peel the drained broad beans. Put the cooled, loosely cooked groats into a bowl, add the remaining ingredients, season to taste with salt and pepper and pour the prepared sauce over the whole thing. Mix everything together thoroughly, put in the fridge for 15 minutes so that the flavors bite through.<\/p>\n","protected":false},"excerpt":{"rendered":"