Buckwheat in Parmesan Broth Recipe

Ingredients:

• 1 cup buckwheat groats
• 4 cups vegetable broth
• 1 cup grated parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
2. Add buckwheat groats and stir to coat in oil. Toast for approximately 3-5 minutes until lightly browned, stirring occasionally.
3. Pour in vegetable broth and season with salt and pepper.
4. Bring broth to a boil and then reduce heat to low. Let the buckwheat simmer for approximately 20-25 minutes or until cooked through and tender.
5. Remove pot from heat and scoop out about 1/2 cup of the broth in a small bowl. Mix in the grated Parmesan cheese until fully combined, then pour back into the pot and stir.
6. Serve hot and garnish with fresh herbs or additional Parmesan cheese, if desired.

Verdict:

This savory and hearty dish is perfect for a cozy evening. The nutty flavor of the buckwheat pairs perfectly with the salty Parmesan broth. The texture is soft yet hearty, making it a filling dish that’s great for weeknight dinners.

Serving Suggestions:

For a complete meal, serve alongside a green salad or roasted vegetables. It can also be enjoyed as a side for a larger meal.