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Sea Lettuce & Pumpkin Buckwheat Risotto

buckwheat risotto

A satisfying & warming meal!  Make it with Barley or use buckwheat if you prefer gluten free.


Serves 2

150g buckwheat grits/grains, slightly roasted
1 small green pumpkin, diced
2 medium onions, cut fine
thyme and rosemary to taste
3 tbsp olive oil
1 tbsp red balsamic vinegar

3 tbsp cashew nuts
3 tbsp pumpkin seeds, roasted
Kelp Salt and pepper to taste
2 tsp Sea Lettuce Flakes or chopped leaves to garnish


Warm the oven to 200C.
Stir the buckwheat grains into boiling water for 1 minute to rinse, drain.
Toast the grains in a little olive oil for 5 minutes to give a nutty flavour , then add water  (or kombu stock for extra flavour & nutrients) and cook for 15 min.
Let buckwheat stand for 10 minutes after cooking.
Meanwhile, mix together the cut pumpkins, onions, oil, vinegar and herbs. Season with salt and pepper and roast in the oven for 20 minutes.
In a dry pan, roast the other nuts and seeds until golden and fragrant.
When the buckwheat is ready, mix all the ingredients and sprinkle with Sea Lettuce Flakes.

Tip: Don’t add salt to your grains while cooking – it makes them tough.  Add kelp salt to taste after cooking for the salty taste with added nutrient boost.

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