Italian Buckwheat Bowl





Italian Buckwheat Bowl

Italian Buckwheat Bowl:

Steamed Organic Buckwheat with steamed fresh Edamame, imported Pecorino Romano, artisanal Salami, fresh Scallions, fresh Mint leaves, marinated Peppercini, diced olive tapenade and dry Italian herbs and spices.

This dish is made with non gmo fresh ingredients that are Gluten Free. Side of Meat available.

Ingredients for Four Servings:
1 1/3 ounce edamame
1 1/3 cup Buckwheat, cooked and cooled
2 ½ cups chicken stock, no sodium [optional]
2 ½ cups water [Vegan or Vegetarian]
2 2/3 ounce salami, Salt and Blade Salami
2 ounce pecorino, dice
2 ounce salami, dice
1 1/3 ounce scallions
1 1/3 ounce mint leaves, chopped fine
1 1/3 ounce peppercini, sliced or whole
1 1/3 ounce olives, sliced or diced
1 1/3 teaspoon Italian seasoning


Cook the Buckwheat:

Get a saucepan on a stove
Pour the desired stock or water [Vegan or Vegetarian]
Combine the Buckwheat to the saucepan
12 to 15 minutes or until the water has been absorbed
Turn off the heat
Fluff the Buckwheat with spoon
Cover and let stand for 10 to 20 minutes to become cool
Add Vinegar and Toss. Let it sit for 1 minute so vinegar soaks into Buckwheat

Prepare the Ingredients:


Wash and dry the Edmame
Remove the Shell, Peel and blanch  edamame 
Set aside

Olives and scallions
Slice and Dice the olives and scallions
Set aside
Assemble the Ingredients
Mix edamame, Buckwheat, salami, pecorino, olives and scallions in a large bowl, Add parsley and mint and toss, Taste and adjust the seasoning.

Diet Type:
All Items are Gluten Free.
Paleo - No
Keto - No
Vegan - No
Vegetarian - No
Gluten Free - Yes
Dairy Free - No

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