{"id":583,"date":"2020-08-11T19:48:56","date_gmt":"2020-08-11T19:48:56","guid":{"rendered":"https:\/\/tatyanafigueiredo.com\/tatytable\/?p=583"},"modified":"2020-08-11T20:02:06","modified_gmt":"2020-08-11T20:02:06","slug":"buckwheat-groats-beet-risotto","status":"publish","type":"post","link":"https:\/\/tatyanafigueiredo.com\/tatytable\/2020\/08\/11\/buckwheat-groats-beet-risotto\/","title":{"rendered":"Buckwheat Groats Beet Risotto"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

What\u2019s for lunch or dinner? <\/p>\n\n\n\n

Vegan Buckwheat Groats Beet Risotto! It\u2019s creamy and delicious! Also good for meal prep. \ud83e\udd65\ud83c\udf5a\ud83d\udc9c<\/p>\n\n\n\n

\ud83c\udf5aVegan Buckwheat Groats Beet Risotto:<\/strong><\/p>\n\n\n\n

Serves 4 – 5:<\/p>\n\n\n\n

\ud83c\udf5a2 cups cooked<\/strong> Buckwheat Groats*<\/span><\/strong>;
\ud83c\udf5a2 medium beets;
\ud83c\udf5a1 can coconut milk \ud83e\udd65;
\ud83c\udf5aJuice of one lemon;
\ud83c\udf5a2 cloves of garlic;
\ud83c\udf5a1-2 tsp Cayenne pepper;
\ud83c\udf5aSalt and pepper to taste;<\/p>\n\n\n\n

\u270d\ud83c\udffc*<\/span><\/strong> To cook the buckwheat groats you need 1 cup dry buckwheat. Place the grains in a sieve and rinse with cold water. Place the grains in a saucepan with 2 cups of water and let boil for 2 minutes. Then let it simmer for another 15 minutes or more, uncovered, until the water has been absorbed and the buckwheat is slightly hard and nutty. <\/p>\n\n\n\n

\u270d\ud83c\udffcStart by roasting the beets with their skin on, at 425F for around 1 hour. The skin should be crispy and the beets soft.
\u270d\ud83c\udffcPeel the skin off the beets and place in a food processor with the coconut milk, lemon juice, cayenne, garlic, salt, and pepper. Once it is smooth, stir in a pan with the Buckwheat groats and heat thoroughly. .
\u270d\ud83c\udffcServe with steamed veggies such as broccoli, squashes, and greens.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

\ud83d\ude0b\ud83c\udf5a\ud83d\udc9c\ud83e\udd65\ud83d\ude4c\ud83c\udffc<\/p>\n\n\n\n

\ud83c\udde7\ud83c\uddf7 Tradu\u00e7\u00e3o:<\/p>\n\n\n\n

O que h\u00e1 para o almo\u00e7o ou jantar?<\/p>\n\n\n\n

Risoto de Beterraba de S\u00eamola de Trigo Sarraceno Vegano! \u00c9 cremoso e delicioso! Tamb\u00e9m \u00e9 bom para preparar refei\u00e7\u00f5es para a semana. \ud83e\udd65\ud83c\udf5a\ud83d\udc9c<\/p>\n\n\n\n

\ud83c\udf5aRisoto Vegano<\/strong><\/strong> de Beterraba de S\u00eamola de Trigo Sarraceno: <\/strong><\/p>\n\n\n\n

Serve 4 – 5:<\/p>\n\n\n\n

\ud83c\udf5a 2 x\u00edcaras de s\u00eamolas de trigo sarraceno cozidos *<\/span><\/strong>;
\ud83c\udf5a 2 beterrabas m\u00e9dias;
\ud83c\udf5a 1 lata de leite de coco \ud83e\udd65;
\ud83c\udf5a Suco de um lim\u00e3o;
\ud83c\udf5a 2 dentes de alho;
\ud83c\udf5a 1-2 colheres de ch\u00e1 de pimenta caiena;
\ud83c\udf5a Sal e pimenta a gosto;<\/p>\n\n\n\n

\u270d\ud83c\udffc*<\/span><\/strong> Para cozinhar os gr\u00e3os de trigo sarraceno, voc\u00ea precisa de 1 x\u00edcara de trigo sarraceno seco. Coloque os gr\u00e3os em uma peneira e enx\u00e1gue com \u00e1gua fria. Coloque os gr\u00e3os em uma panela com 2 x\u00edcaras de \u00e1gua e deixe ferver por 2 minutos. Em seguida, deixe ferver por mais 15 minutos ou mais, descoberto, at\u00e9 que a \u00e1gua seja absorvida e o trigo sarraceno esteja al dente.<\/p>\n\n\n\n

\u270d\ud83c\udffc Comece assando as beterrabas com a pele, a 200 C por cerca de 1 hora. A pele deve estar crocante e a beterraba macia.
\u270d\ud83c\udffc Retire a casca da beterraba e coloque no processador de alimentos com o leite de coco, o suco de lim\u00e3o, a pimenta caiena, alho, sal e a pimenta. Quando estiver homog\u00eaneo, mexa em uma panela com os gr\u00e3os de trigo sarraceno e aque\u00e7a bem.
\u270d\ud83c\udffc Sirva com vegetais cozidos no vapor, como br\u00f3colis, ab\u00f3bora e verduras.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

What\u2019s for lunch or dinner? Vegan Buckwheat Groats Beet Risotto! It\u2019s creamy and delicious! Also good for meal prep. \ud83e\udd65\ud83c\udf5a\ud83d\udc9c \ud83c\udf5aVegan Buckwheat Groats Beet Risotto: Serves 4 – 5: \ud83c\udf5a2 cups cooked Buckwheat Groats*;\ud83c\udf5a2 medium beets;\ud83c\udf5a1 can coconut milk \ud83e\udd65;\ud83c\udf5aJuice of one lemon;\ud83c\udf5a2 cloves of garlic;\ud83c\udf5a1-2 tsp Cayenne pepper;\ud83c\udf5aSalt and pepper to taste; \u270d\ud83c\udffc* To cook the buckwheat groats you need 1 cup dry buckwheat. Place the grains in a sieve and rinse with cold water. Place the grains in a saucepan with 2 cups of water and let boil for 2 minutes. Then let it simmer for another 15 minutes or more, uncovered, until the water has been absorbed and the buckwheat is slightly hard and nutty. \u270d\ud83c\udffcStart by roasting the beets with their skin on, at 425F for around 1 hour. The skin should be crispy and the beets soft.\u270d\ud83c\udffcPeel the skin off the beets and place in a food processor with the coconut milk, lemon juice, cayenne, garlic, salt, and pepper. Once it is smooth, stir in a pan with the Buckwheat groats and heat thoroughly. .\u270d\ud83c\udffcServe with steamed veggies such as broccoli, squashes, and greens. \ud83d\ude0b\ud83c\udf5a\ud83d\udc9c\ud83e\udd65\ud83d\ude4c\ud83c\udffc \ud83c\udde7\ud83c\uddf7 Tradu\u00e7\u00e3o: O que h\u00e1 para o almo\u00e7o ou jantar? Risoto de Beterraba de S\u00eamola de Trigo Sarraceno Vegano! \u00c9 cremoso e delicioso! Tamb\u00e9m \u00e9 bom para preparar refei\u00e7\u00f5es para a semana. \ud83e\udd65\ud83c\udf5a\ud83d\udc9c \ud83c\udf5aRisoto Vegano de Beterraba de S\u00eamola de Trigo Sarraceno: Serve 4 – 5: \ud83c\udf5a 2 x\u00edcaras de s\u00eamolas de trigo sarraceno cozidos *;\ud83c\udf5a 2 beterrabas m\u00e9dias;\ud83c\udf5a 1 lata de leite de coco \ud83e\udd65;\ud83c\udf5a Suco de um lim\u00e3o;\ud83c\udf5a 2 dentes de alho;\ud83c\udf5a 1-2 colheres de ch\u00e1 de pimenta caiena;\ud83c\udf5a Sal e pimenta a gosto; \u270d\ud83c\udffc* Para cozinhar os gr\u00e3os de trigo sarraceno, voc\u00ea precisa de 1 x\u00edcara de trigo sarraceno seco. Coloque os gr\u00e3os em uma peneira e enx\u00e1gue com \u00e1gua fria. Coloque os gr\u00e3os em uma panela com 2 x\u00edcaras de \u00e1gua e deixe ferver por 2 minutos. Em seguida, deixe ferver por mais 15 minutos ou mais, descoberto, at\u00e9 que a \u00e1gua seja absorvida e o trigo sarraceno esteja al dente. \u270d\ud83c\udffc Comece assando as beterrabas com a pele, a 200 C por cerca de 1 hora. A pele deve estar crocante e a beterraba macia.\u270d\ud83c\udffc Retire a casca da beterraba e coloque no processador de alimentos com o leite de coco, o suco de lim\u00e3o, a pimenta caiena, alho, sal e a pimenta. Quando estiver homog\u00eaneo, mexa em uma panela com os gr\u00e3os de trigo sarraceno e aque\u00e7a bem.\u270d\ud83c\udffc Sirva com vegetais cozidos no vapor, como br\u00f3colis, ab\u00f3bora e verduras.<\/p>\n","protected":false},"author":2,"featured_media":584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[10,8],"tags":[],"class_list":["post-583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-lunch"],"_links":{"self":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/comments?post=583"}],"version-history":[{"count":3,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/583\/revisions"}],"predecessor-version":[{"id":590,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/583\/revisions\/590"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media\/584"}],"wp:attachment":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media?parent=583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/categories?post=583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/tags?post=583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}