Buckwheat with Ground Turkey (Fine Texture)

1. 1 Buckwheat groatspack 800 g ≈ $5.00 20 g
2. 2 Turkey breast filletpack 600 g ≈ $6.12 55 g

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

Method

1. Pick over the buckwheat¹, rinse, and cook in 60 ml of water covered on low heat for 20 minutes, then let sit covered for 10 minutes until the grains are very tender.

2. Meanwhile, cut turkey² breast into 2 cm pieces, cover with boiling water, and simmer for 25 minutes until fully cooked: the meat should be white, with no pink, and the broth clear.

3. Finely chop the turkey² with a knife into rice-grain-sized pieces, reserving the broth.

4. Mix the buckwheat¹ with the turkey², mash with a fork, and stir in 1–2 tbsp of warm broth until smooth and moist with no lumps.

5. Cool until warm and check the temperature with a drop on your inner wrist.

6. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions.

In short

• A child's portion for ages 1–3; suitable from 9 months. For younger kids, halve it and purée.