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Take Back the Kitchen: Alma's Buckwheat Salad

buckwheat.JPG
I made a big batch of buckwheat the other day but added too much water in my rice cooker by accident! It came out soggy and mushy. Instead of tossing it, I decided to turn it into a pilaf and give it some more texture by frying it up and adding some interesting ingredients. The results were a delicious scramble of sorts. I hope you like it as much as I did!


Buckwheat Salad:

2 tbsp avocado oil or olive oil
4 cups cooked buckwheat
2 medium sized carrots, shredded
1/2 cup golden raisins, soaked in 1 cup water for 10 minutes and then drained and chopped
1 1/2 tbsp smoked paprika
1 tsp Kosher salt
1 tsp pepper
1/2 cup toasted pumpkin seeds
1/4 cup toasted sunflower seeds

Steps:

In a large pan, heat up oil.
Add in the cooked buckwheat and stir until heated through.
Add in the grated carrots, soaked raisins and spices and stir to fully combine.
Top with the seeds and serve warm or hot.

For more great recipes, please visit takebackthekitchen.com

Posted in: *Recipes, Take Back the Kitchen on 10/27/2014

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