Gluten-Free Buckwheat Salad

Ingredients

• 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.