Serves 5-6 as a side
What Do We Need?
1 cup buckwheat, rinsed
1/2 teaspoon salt
3 Persian cucumbers
1 cup fresh english peas, shelled (1 pound if unshelled)
1/2 bunch flat leaf parsley
1/2 bunch fresh mint
2 tablespoons fresh lemon juice
1 tablespoon olive oil
How Do We Make It?
Add rinsed buckwheat, 2 cups water, and salt to a pot. Bring water to a boil. Lower the heat and simmer, covered, for about 15 minutes. Avoid the temptation to peek a great deal or stir too much (stirring too vigorously will break up the grains and change the texture)! Remove from heat and transfer to a mixing bowl. Texture should be fluffy, not porridge-like. Let cool for 10-15 minutes.
Wash and cut cucumbers in half lengthwise. Scoop out the soft seeds by running a teaspoon over the seeds, avoiding the flesh. Discard the seeds (or eat!) and cut cucumbers into small dices. Shell peas (you can roast these if you want; use olive oil and roast on a baking sheet for 8 minutes in a 375 degree oven). Wash and finely chop the parsley and chiffonade the mint, discarding stems from both. Juice lemon.
Mix cooked buckwheat and prepped ingredients in a large serving bowl. Season with salt and serve at room temperature.