Serves 4
Ingredients:
- 1 orange or 2 clementines, peeled, cut each slice in half (clementines) or quarters (oranges)
- 1 lb green beans, cut into 1 1/2″ pieces
- 3 Tbsp minced garlic clove
- Avocado and olive oil
- 3 tsp lime juice
- 3/4 cup pearled buckwheat groats
- 1/3 cup toasted pine nuts
- 3 Tbsp butter , plus more
- 1/4 cup dill sprigs
- Kosher salt and freshly ground pepper to taste
Directions:
- Boil 1 1/3 cup of water. Add 3/4 cup of buckwheat. Cook for 8-10 minutes until buckwheat is soft and has absorbed most of the water. Remove from heat, fluff with a fork and let the buckwheat absorb the rest of the water. Then put in a large, rectangular colander to dry.
- Turn on the oven to 375F. Spread green beans in a single layer on one or more cookie sheets. Spray with a high heat oil such as avocado oil. Sprinkle the green beans with kosher salt. Cook the beans until lightly roasted.
- Meanwhile, add olive oil to a large sauté pan. On medium, caramelize the garlic. Once caramelized, set aside in a separate bowl.
- In the same sauté pan, add 3 Tbsp of butter. Once melted, add drained buckwheat. Cook, mixing often, until buckwheat grains are toasted and a slightly crisp. Remove from
- Add sautéed garlic, roasted green beans, clementine or orange pieces, dill, lime juice, and pine nuts. Mix.
- Add salt and pepper to taste.