Prep 15 mins
Cook 45 mins
This is an amazing recipe, such a very tasty dish if you season well with lots of pepper and salt to your taste, but be generous with the pepper it will make all the difference. You might want it hot, or then you might want to have it cold with a green salad, ether way it's great.
- 1 medium onion
- 4 tomatoes
- 29.58 ml olive oil
- 75 g buckwheat flour
- 25 g long grain rice
- 300 mils water
- 4.92 ml dried basil
- salt and pepper
- Chop the onion and the tomatoes. Heat the oil in a sauce pan and fry the onion until transparent.
- Add the tomatoes and stir until softened. Stir in the buckwheat and rice and cook for 2minute.
- Add the remaining ingredients. Bring to the boil, reduce the heat, cover and simmer until the liquid has been absorbed about 20 minutes.
- Adjust seasoning, then turn the mixture into a greased 7 inch square shallow cake tin. Bake in the oven at 190c 375f for 30 minutes. Serve hot or cold.
Wow, this really is an amazing recipe! I used a generous amount of white and green pepper mix, and it definitely does make all the difference! So easy to make - thanks for sharing this keeper!
Made for All You Can Cook.