A different recipe that will surprise you for sure. With a delicate and subtle touch, the cod perfectly combines with the texture that the buckwheat provides.
The feta cheese and vegan pesto topping is simply the best! It creates a sublime mix of flavors in a very healthy, delicious and whole dish.
In a pot with hot water, place buckwheat after draining it (two parts of water per one part of buckwheat). Simmer for 20 minutes or until tender (follow the guidelines in the package), drain it and save.
In a saucepan with warm olive oil, add the veggies, finely chopped. Cook for a few minutes. Preheat the oven to 180-190 ºC.
After 5-8 minutes, once the vegges are tender, add the cod (I didn't chop it in advance, I broke it while I was cooking it with the rest of the ingredients).
Once the fish is ready, completely mixed with the veggies, add the buckwheat, stirring well and cook everything well for another 5 minutes.
Apart, in a bowl, mix pesto, ground almonds and feta cheese well. I ground them myself, but you can also buy them directly ground.
Place the cooked buckwheat and cod mix into an oven resistant container (greased with a tiny bit of olive oil). Spread the pesto mix well on top of the surface and place it in the oven. Cook for another 20 minutes, or until the surface of the bake turns golden.
Remove the container from the oven, leave it to sit for a few minutes and serve, still warm. Enjoy!
I needed to be fast if I wanted to do something else with my homemade amazing vegan pesto, than eating it by the spoonful!
So I went quickly to the kitchen, ready to create something... different!
I had cod in the fridge and, as you know, I am not very prone to eat grains with my IBS. However, after studying a lot about buckwheat, I decided to give it a try.
Considered more a plant seed than a grain, buckwheat is rich in fiber, proteins and minerals, such as manganese, magnesium or phosphorus. You can cook it like any other grain: soak it all night and the day after, rinse it and drain it and cook in two parts of hot water per part of buckwheat. Let's do this!
The result is amazing. Really, you need to believe me and give it a try! It is a completely different bake, very delicate and smooth in flavor, nothing strong, and with an attractive texture. The salty touch of the melted pesto and feta cheese, all together is... indescribable! Thinking about it makes my mouth water again!
Moreover, the plate is very nutritious, rich in protein, vitamins and minerals. Another important thing is that it is a very digestible, despite it contains loads of fiber and healthy fats! That makes the dish very fulfilling as well! You won't need more than one portion, unless you are a greedy one! XD
All in all, my first experience with buckwheat has been very positive. It is a very tasty and satisfying food, very digestible and packed with nutrients! No doubts! A new addition to my kitchen!
Nutritional value per portion:
34 g carbohydrates (3 g sugars)
35 g fats
31 g proteins
6 g fiber