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Buckwheat Pesto Salad

Contributed by: Bob's Red Mill Natural Foods

This recipe can be found on our bags of Buckwheat Groats and was an entry for the 1994 Buckwheat Recipe Contest. Photo courtesy of Melanie of Nutritious Eats.

  • 1 cup Buckwheat Groats
  • 2-1/2 cups Water
  • 1/4 tsp Sea Salt
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter, softened
  • 4 cloves Garlic, finely minced
  • 1/2 cup chopped Walnuts- Baker's Pieces
  • 1 cup finely chopped fresh Parsley
  • 2 tsp dried Basil
  • 1 cup grated Parmesan Cheese
  • 1/2 cup sliced Black Olives
  • 1/2 cup Soy Bacon Bits (optional)

Directions

Step 1

Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork.

Step 2

Mix butter, olive oil, garlic and walnuts together. Separately combine parsley, basil, cheese and olives. Add butter mixture to groats, then add the parsley mixture. Salt to taste. Toss and serve. Sprinkle soy bacon on top, if desired.

Makes 6 servings.
Buckwheat Pesto Salad

Servings: 6

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Products Used in this Recipe

Buckwheat Groats
 Grains Beans Seeds
Buckwheat Groats
View Details »
Sea Salt
 Baking Aids
Sea Salt
View Details »
Walnuts- Baker's Pieces
 Baking Aids
Walnuts- Baker's Pieces
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Nutritional Information

Serving Size: 1 Serving (180g)
Recipe Yield: 6 		Amount Per
Serving 		% Daily
Value
Calories 300  
Calories from Fat 170  
Total Fat 19g 29%
Saturated Fat 5g 25%
Trans Fat g %
Cholesterol 15mg 5%
Sodium 330mg 14%
Potassium g %
Total Carbohydrate g %
Dietary Fiber 4g 16%
Sugars g %
Protein 11g 22%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.