Gluten-Free Buckwheat Salad

By Shewekar Elgharably • June 10, 2015


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Gluten-Free Buckwheat Salad
Gluten-Free Buckwheat Salad buckwheat-salad
45 min


  • 200 gram wild rice - الأرز البري
  • 200 gram buckwheat - الحنطة السوداء
  • ½ lemon ( zest peeled, & juiced
) - ليمون
  • ½ orange ( zest peeled & juiced) - برتقالة
  • 120 ml olive oil - زيت زيتون
  • 1 garlic clove (peeled and crushed
) - فص ثوم
  • 100 gram dried cranberries - التوت البري المجفف
  • 75 gram walnut - عين جمل / جوز
  • 5 spring onion (thinly sliced
) - بصلة خضراء
  • salt and pepper - ملح و فلفل
  • handful parsley (roughly chopped
) - بقدونس
  • handful red cabbage (roughly chopped) - كرنب أحمر
  • 2 tablespoon basil - ريحان
  • 2 tablespoon tarragon (roughly chopped
) - طرخون
  • handful kale (roughly chopped & sauteed) - كيل

Step by step

  1. Bring a medium pot of water to a boil, add the wild rice and boil gently for 35-40 minutes, until the grains start to pop open and are al dente. Rinse under cold water and leave to drain.

  2. In another small pan, bring 400ml water to a boil. Turn the heat to very low, stir in the buckwheat, cover and cook for six to eight minutes; stir once or twice more. Set aside for a few minutes with the lid on, then leave to cool.
  3. Once both grains are cool, mix them in a large bowl with the lemon & orange zest, garlic, cranberries, walnuts and spring onions.
  4. Mix the oil with the orange & lemon juice, garlic and a teaspoon of salt, and add with the grain mixture.

  5. Before serving, stir in the herbs, red cabbage & kale.
  6. Serve immediately.


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