Ingredients
- 200g buckwheat
- 2 tablespoons olive oil
- 1 leek, trimmed and finely sliced
- 3 garlic cloves, finely diced
- 1⁄2 teaspoon dried tarragon
- 125ml white wine
- Zest and juice of 1 lemon
- 1 bay leaf
- 380ml vegetable stock
- 70g finely grated parmesan
- 100g broccolini
- Extra parmesan, grated Pine nuts, roasted
To serve
Recipe serves: 4
Appliance/Function: Steam
Preparation time: 20 minutes
Cooking time: 25 minutes
Method
Heat oil in a frying pan on medium heat, Induction setting 6. Add the leek and garlic and cook gently, without browning, until translucent and soft.
Place the leek and garlic into a solid steam tray with the tarragon, wine, buckwheat, lemon zest, bay leaf and stock.
Steam at 100°C for 18 minutes.
Add the broccolini to the steam tray and steam for a further 2 minutes.
Remove from the Steam Oven and stir through the parmesan, lemon juice and pine nuts. Season to taste with salt and pepper.
To serve
Top with a sprinkling of pine nuts and additional parmesan.
