Buckwheat With Radishes Recipe

Preparing the Buckwheat

1. Rinse 150 grams of buckwheat groats under cold water until the water runs clear. 2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed buckwheat, reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the buckwheat is tender and has absorbed most of the water. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.

Preparing the Radishes

1. While the buckwheat is cooking, wash 90 grams of radishes and trim the ends. Slice the radishes thinly or chop them into small cubes, depending on your preference. 2. For a slightly softened texture and milder flavor, you can lightly sauté the radishes in a pan over medium heat for 3 to 5 minutes. This step is optional.

Combining the Ingredients

1. In a large bowl, combine the cooked buckwheat and prepared radishes. Mix well. 2. Season with salt and pepper to taste. You can also add a drizzle of olive oil or a squeeze of lemon juice for an extra burst of flavor. 3. Serve warm or at room temperature.