New Things to Make with Figs
Whether tossed in a salad, paired with cheese for a quick and easy appetizer, roasted or braised, figs are one of our prettiest and most versatile fruits. Eat them fresh or try one of these ideas. The...
I created this recipe because I got bored of mushroom risotto. Make it on a “date night” or double and triple it for a dinner party.
Ingredients
SERVINGS: 2 Serving(s)
- 1 Tbsp coconut oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 cup [170 g] buckwheat groats
- 2 generous cups [500 ml] vegetable bouillon, plus extra if needed
- 3/4 cup [100 g] walnuts
- 2 Tbsp nutritional yeast
- 2 large handfuls of kale, stems removed, and roughly chopped
- 5 figs, quartered
Instructions
Serves 2
Melt the coconut oil in a large saucepan over medium heat and fry the onion and garlic for 5 minutes. Add the buckwheat groats and sautée for a couple of minutes until well-coated, stirring. Add the bouillon and bring to a boil, then reduce the heat and simmer for 25 to 30 minutes. Add more bouillon if it is looking dry.
Dry-roast the walnuts in a small pan for a few minutes over medium heat.
Add the yeast, kale, and toasted walnuts to the cooked buckwheat mixture, and stir.
Garnish with the figs and serve.
Recipe note: High-fiber figs act as a natural laxative and help to nourish the intestines.
Excerpted from Super Foods (Quadrille Publishing) by Julie Montagu. Photos by Yuki Sugiura. Find Julie at juliemontagu.com.
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