Roasted Buckwheat with Leeks, Courgettes and Hazelnuts

Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free

I came across roasted buckwheat in my local healthfood shop and thought it looked tasty as well as being reasonably priced. When I researched how to cook it, I found that it is known as kashi in Eastern Europe. It was quick to cook and has a delicious nutty flavour. Do not overcook, as I did with my first attempt and ended up with a mush! It is widely available online, in healthfood shops and Polish deli's. Make sure you get the dark brown roasted groats as the unroasted stuff won't work. This recipe would work well as a side dish with some meat or chicken.

Serves 2



  • 1 tbsp olive oil
  • 2 leeks, thinly sliced
  • 125g roasted buckwheat
  • 220ml chicken / veg stock
  • 2 courgettes, coarsely grated
  • 50g toasted hazlenuts, roughly chopped
  • salt and freshly ground black pepper


  1. Heat the oil in a medium saucepan or deep frying pan.
  2. Gently cook the leeks for at least 10 minutes until they are soft.
  3. Stir them often to prevent burning.
  4. Meanwhile, in a small pan with a lid, bring the stock to a boil.
  5. Turn the heat right down and stir in the buckwheat.
  6. Put the lid on and cook for 6-8 minutes, stirring once or twice.
  7. Turn the heat off but leave the lid on.
  8. Once the leeks are cooked, stir in the buckwheat, courgettes and nuts.
  9. Season well with salt and pepper.

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