BUCKWHEAT AND RICE SALAD
Buckwheat is a fantastic source of amino acids and fibre in your diet. This diet is a filling and nutritious lunch option
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.
Put the basmati rice in a small saucepan with 300ml cold water. place on a high heat and bring to a boil. Turn the heat to low, cover and steam for 10-12 minutes until cooked. Remove from the heat, set aside for five minutes with the lid still on, then fluff up the rice with a fork, spread out on a plate and leave to cool.
In another small pan, bring 220ml 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 spread on a plate and leave to cool.
Meanwhile, put the lemon skin in a small frying pan, add the oil and place over medium heat. When the skin starts to bubble, remove from the heat and set aside to cool.
Once both rices are cool, mix them in a large bowl with the buckwheat, garlic, cherries, hazelnuts and spring onions. Discard the lemon from the oil, pour the oil over the rice, then stir in two tablespoons of lemon juice and a teaspoon of salt.
Just before serving, stir in the herbs. Spoon some rice on a serving dish, top with a little rocket, and repeat so you have a nice layered effect. Serve immediately.
130g wild rice
150g basmati rice
125g roasted buckwheat (kasha)
1 lemon, zest peeled, and juiced
130ml olive oil
1 clove garlic, peeled and crushed
100g dried sour cherries
75g hazelnuts, roasted and lightly crushed
5 spring onions, thinly sliced
30g parsley, roughly chopped
10g basil leaves, torn
10g tarragon leaves, roughly chopped
30g rocket leaves