Buckwheat Salad
In spite of the name, buckwheat is not a wheat but a member of the rhubarb family. As it is filling it can take the place of potatoes while you are finding out if these have any adverse affect on your arthritis. It is an excellent ingredient in a salad. No cooking is required – just soften the grains with boiling liquid.
| Ingredients | SERVES 4 |
| METRIC (IMPERIAL) | AMERICAN |
| 115g (4oz) coarse buckwheat | ½ cup |
| 300ml (10fl oz) water | ¼ cups |
| ¼ teaspoon saffron strands or powder, optional | ¼ teaspoon |
| 2 pomegranates mixed salad greens |
2 |
| 2 tablespoons Vinaigrette Dressing (see here) | 2½ tablespoons |
| 2 kiwi fruit | 2 |
Method
- Put the buckwheat into a bowl. Bring the water to the boil, add the saffron, if using, and pour over the buckwheat. Stir briskly, then leave until cold.
- Strain the buckwheat, discarding the surplus moisture. Transfer to a large plate to dry out slightly.
- Halve the pomegranates and scoop out the juicy seeds; mix with the buckwheat.
- Arrange the salad greens on individual plates and sprinkle with the dressing. Make a neat mound of buckwheat in the middle. Peel and slice the kiwi fruits and arrange around the wheat.
Variations
Instead of saffron use a little turmeric. This, like saffron, colours the grains and makes them look more attractive.
If you find tomatoes have no adverse affect on your arthritis you could use freshly prepared tomato juice instead of water. Boil and use in the same way as the water. Omit the pomegranate seeds in this case and add finely diced cucumber instead.