Buckwheat with Tomatoes, Pesto, and Feta
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Buckwheat with tomatoes, pesto, and feta.
Ingredients
- Buckwheat Groats - 5.3 oz
- Water - 13 fl oz
- Marinated cherries - 7.1 oz
- Tarragon - 4 sprigs
- Spanish onions - 1 head
- Feta cheese - 5.3 oz
- Pesto - to taste
- Meyer Lemon Juice - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Add the pesto, and season with salt and pepper to taste.
Step 11
Serve warm or cold.
Step 2
Bring a pot of water to a boil and add salt.
Step 3
Add the grains to the water. Bring to a boil, then reduce the heat to medium.
Step 4
Cook the buckwheat covered for 15-20 minutes (the water should evaporate and the grains should become soft). Turn off the heat and let the buckwheat sit covered for another 20 minutes to cool.
Step 5
Slice the onion into rings, drizzle with lemon juice, and let marinate for 15 minutes.
Step 6
Cut the tomatoes in half or into quarters, depending on their size.
Step 7
Cut the feta cheese into small cubes.
Step 8
Remove the leaves from the tarragon and chop them.
Step 9
Stir the feta, onion (drain the lemon juice), tarragon, and tomatoes into the buckwheat.
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