I bought some roasted buckwheat recently and I’ve found it works really well for making risotto. You can use it in any risotto recipe and just treat it as if it was rice, but here’s one I made the other day.
1/2 cup buckwheat 1 onion garlic (as much as you like) 1 celery stalk 1 cup leftover chicken homemade stock handful of fresh parsley
Fry the onion and the garlic, then add the sliced celery. Stir in the buckwheat, then begin gradually adding stock, waiting until it all gets absorbed before adding more. Continue until the buckwheat is tender, then add the chicken and herbs.
I also added a small dollop of goat’s milk labneh (strained cheese-like yoghurt) to serve, which gave it a nice tang. You could use cottage cheese or similar if you can tolerate it.
I have a feeling I also added more vegetables but I forget what. It was delicious, anyway! Making another one tonight with leeks and fennel.
Lisa Richards is an expert in digestive health and the author of the Ultimate Candida Diet program. She writes regular posts on the causes, symptoms, and treatment of Candida, and has helped thousands of Candida sufferers recover their health.
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