Recipe courtesy Megan Priscott, Red Kitchen, Te Awamutu; Photography by Tracie Heasman
Buckwheat and Bowties with Caramelised Onions and Watercress
2 tbsp canola oil
1 cup roasted buckwheat
1 large egg
2 cups good strong vegetable stock
175g farfalle pasta, cooked and cooled
¼ cup olive oil
2½ cups sliced onion
2 cups watercress
2 tbsp finely chopped parsley
Salt and pepper
Mix the buckwheat with the egg and lightly beat.
Heat the canola oil and then add the buckwheat and egg mix. Sauté for 1 minute to coat the kasha kernels.
Add the stock and bring to the boil, cover the pan, lower the heat and simmer for approx 15 minutes until the buckwheat is soft. Once the water has absorbed, turn heat off and leave the lid on to continue steaming.
In a large sauté pan, heat the olive oil and add the onions, stirring occasionally for approx 10 minutes until the onions are well browned and crispy.
Fluff the cooked buckwheat with a fork until the grains are separated, add the farfalle and caramelised onions.
Check the seasoning and lastly fold through the parsley and watercress.