Friday, September 19, 2008

Asparagus, Mushroom and Roasted Buckwheat Salad

If you are in the mood to try something a little different, then here is the salad for you. Recipe serves 6.


1 large egg
1 cup roasted buckwheat
1 1/3 cups bought chicken stock
1 medium-sized onion, chopped
3 tablespoons olive oil
8 ounces (250 g) mushrooms, sliced
8 ounces (250 g) asparagus, cut into 3/4 inch (2 cm) lengths
2 cloves garlic, crushed
Pinch black pepper
1/4 cup water
1 large red capsicum, cored, seeded and chopped
1 medium-sized stick celery, diced
2 tablespoons finely chopped parsley or snipped fresh dill
2 tablespoons sherry vinegar or balsamic vinegar


1. In a small bowl, beat the egg lightly, then add the roasted buckwheat and stir to coat. Pour the mixture into a medium-sized non-stick frying pan and cook over moderate heat, stirring, for about 2 minutes or until the buckwheat is completely dry. Add the stock and onion and bring to the boil. Cover and simmer over low heat for 15 minutes or until the buckwheat is tender.
2. Meanwhile, in a large frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the mushrooms and saute for 3 minutes or until they begin to release their juices. Add the asparagus, garlic and black pepper and saute, stirring, for 1 minute. Add the water to the frying pan, cover and steam the vegetables for 2 minutes or until the asparagus is just tender, but still crisp. Remove the cover from the pan, raise the heat to high and cook until all the remaining liquid has evaporated.
3. In a large bowl, combine the buckwheat, vegetable mixture, red capsicum, celery and parsley. Sprinkle with the vinegar and remaining tablespoon of oil, and toss to combine. Serve at room temperature. The salad will keep, covered and refrigerated, for 24 hours.

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