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 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.
Step 10
Add the pesto, and season with salt and pepper to taste.
Step 11
Serve warm or cold.
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