Buckwheat pilaf, prunes and toasted walnut salad


1 cup white whole grain buckwheat
1¼ cup vegetable broth
2 tablespoons soy sauce or tamari

1 tablespoon oil
1 cup mushrooms
1 red onion or leek, diced
1 cup diced carrots
1 red pepper, chopped
Salt and pepper to taste

Juice of 1 lemon
1 cup arugula
½ cup dried pitted prunes, cut into strips
½ cup toasted walnuts
¼ cup chopped fresh parsley
¼ cup chopped fresh basil


In a saucepan, combine buckwheat, broth and tamari, cover and cook gently (about 10 minutes).
Let stand covered 5 minutes. Then leave to cool uncovered.
(Do not stir too much).

In a skillet, heat oil and sauté mushrooms and onion.
Add carrots and bell pepper and cook 1 to 2 minutes, stirring. Add salt and pepper.

Add the sautéed vegetables to the cooled buckwheat and toss gently.

Stir in arugula, lemon juice, prunes, walnuts, parsley and basil just before serving.