Ingredients
Serves 6
- 2 cups of buckwheat
- 300g wild mushroom
- 1 large onion diced
- 3 garlic cloves crushed
- 400ml vegetable stock
- 200ml white wine
- Juice of 1 lemon
- 2 handfuls of cavolo nero
- 10 cherry tomatoes
- 1/2 fennel bulb
- 1 handful of basil
Method
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Start by soaking your clay pot for 15 mins.
Soften onion and garlic for 5 mins, add the buckwheat for a further 5 mins and stir. Add the mixture to the pot along with 250ml of veg stock, mushrooms, tomatoes, thyme, cavolo nero, wine, fennel, lemon. -
- Place the clay pot into a cold oven. Then put the temperature to 180. Cook for 1 hour... at 50 mins take out and check the liquid, if needed add the remaining veg stock. Once cooked place the basil on top and serve! Enjoy! X
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