Buckwheat with Olives, Feta, and Toasted Pine Nuts

1. 1 Milletpack 800 g ≈ $3.50 75 g
2. 2 Olivespack 300 g ≈ $3.00 18 g
3. 3 Feta or brined cheesepack 200 g ≈ $3.00 18 g
4. 4 Pine nutspack 50 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 7 g
5. 5 Cilantropack 50 g ≈ $1.20 20 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Olive oil 7 ml
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat, then cover with 200 ml cold water and a pinch⁴ of salt. Bring to a boil.

2. Simmer covered on low heat for 15–20 minutes until the water is fully absorbed and the grains are tender. Let sit covered for 5 minutes.

3. Toast the pine⁴ nuts in a dry skillet for 1–2 minutes until golden.

4. Slice the olives² into rings, crumble the feta³, and finely chop the cilantro⁵ and dill⁶.

5. Spoon the buckwheat onto plates, top with olives², feta³, pine⁴ nuts, and herbs, then drizzle with olive oil.