Ingredients
1 tbsp olive oil
2 garlic cloves, crushed
2 leeks, sliced
200g mushrooms, roughly chopped
sea salt
black pepper
400ml vegetable stock
100g buckwheat
100g edamame beans
2 tbsp parsley, chopped
30g flaked almonds
Directions
Heat the oil in a pan, add the garlic and leeks and sauté for 5 minutes until the
leeks start to wilt down. Add the mushrooms, salt and pepper, stir well then pour
over the stock and add in the buckwheat. Cook for 15 minutes with the lid on.
Then add the edamame and cook until most of the liquid has gone.
