Buckwheat Pesto Salad

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.

Servings

6 servings

Prep time

n/a

Cook time

n/a

Passive time

n/a

Ingredients

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

Instructions

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.
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.