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Prune and Beet Sprouted Buckwheat

Prep Time10 minutes
Cook Time1 hour
Course: dinner, Side Dish
Cuisine: RUSSIAN
Author: Valeria - Beets 'n Bones blog

Ingredients

  • 2 tablespoons ghee how to make ghee or coconut oil, plus more for topping
  • 2/3 cup prunes sliced in 3 or 4
  • 1 small beet peeled and finely shredded
  • Salt to taste
  • 1 tablespoon maple syrup optional
  • 1 cup (150g) sprouted buckwheat (how to sprout buckwheat)
  • 1.5 cup water

Instructions

  • Heat a medium Dutch oven (or any oven proof pot with a lid), melt ghee or coconut oil. Add prunes and saute on medium until fragrant, about 5 minutes.
  • Add shredded beets, mix and cook for 5-7 minutes. Add salt and honey/maple syrup, if using.
  • Add dry buckwheat; mix everything together and cook for 5 minutes.
  • Add water, bring to slow boil and cook on low for 5-10 minutes.
  • Cover and place your pot into the oven and turn it to 250ºF. Keep it in the oven for at least 30 minutes, but better an hour or even 1.5 hours. Longer cooking at low temperature will caramelize the sugars in beet and prunes making it taste even better.
  • Serve topped with ghee or coconut oil.