Roasted Sun-Dried Tomato and Crispy Walnut Buckwheat

Name: Roasted Sun-Dried Tomato and Crispy Walnut Buckwheat
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cup (240 g) buckwheat groats (hulled); 3 cup (720 ml) vegetable broth; 1 cup (120 g) walnuts, halves or pieces; ¾ cup (115 g) sun-dried tomatoes (oil-packed), roughly chopped, drained, oil reserved, roughly chopped; 3 clove (15 g) garlic cloves, minced, minced; 2 tablespoon (30 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); ½ cup (50 g) Parmesan cheese, freshly grated, freshly grated; ½ cup (12 g) fresh basil, loosely packed, coarsely chopped

From the MyKitchenBank Kitchen

A warm, nutty Mediterranean grain side with toasted buckwheat, roasted walnuts, tangy sun-dried tomatoes, and fresh herbs. The buckwheat is dry-toasted first to deepen its flavor before simmering, while the walnuts and tomatoes are crisped together in the oven. Finished with Parmesan, fresh basil, and a drizzle of good olive oil—this is a sophisticated alternative to rice that pairs beautifully with roasted vegetables or grilled fish.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 side servings (about 1 cup each)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Have vegetable broth ready (warm or room temperature)
Chop fresh basil and measure all dry ingredients before you start

1
Preheat and roast walnuts and tomatoesOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Spread walnuts and chopped sun-dried tomatoes on a 9×13-inch (23×33 cm) roasting pan.
- Drizzle with 1 tablespoon (15 ml) of the reserved oil from the sun-dried tomatoes.
- Toss to coat evenly.
- Roast for 8–10 minutes, stirring once halfway through, until walnuts are fragrant and begin to deepen in color and the tomatoes are slightly crisped at the edges.
- Set aside.
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Ready when: Walnuts are fragrant and deepen in color; tomato edges are slightly crisped
Tip: Don't skip roasting the walnuts—it intensifies their flavor and creates the crispy texture that makes this dish special. Watch closely as nuts can go from perfect to burnt quickly.
2
Toast dry buckwheat
- While the walnuts and tomatoes roast, place a 2-quart (1.9 L) saucepan over medium heat.
- Add the buckwheat groats (no oil).
- Stir constantly with a wooden spoon for 4–5 minutes until the groats smell nutty and warm and some begin to turn a slightly deeper shade.
- This dry-toasting step is crucial—it removes any raw taste and deepens the grain's natural nuttiness.
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Ready when: Groats smell distinctly nutty and some turn slightly darker
Tip: Keep stirring—buckwheat can scorch if left still. You'll know it's done when the kitchen smells like toasted nuts.
3
Add broth and simmer
- Pour the vegetable broth into the toasted buckwheat.
- Add the minced garlic, 2 tablespoons (30 ml) extra-virgin olive oil, sea salt, black pepper, and red pepper flakes if using.
- Stir well.
- Bring to a boil over medium-high heat, then reduce heat to medium-low and cover with a lid.
- Simmer for 12–14 minutes until the buckwheat is tender and has absorbed most of the liquid but still has a slight bite to it.
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Ready when: Buckwheat is tender with a slight firmness, and liquid is mostly absorbed
Tip: Don't overcook—buckwheat should have a slight nutty texture, not mushy. If it's still too wet, uncover and simmer for another minute or two.
4
Fold in roasted walnuts and tomatoes
- Remove the saucepan from heat.
- Fold in the roasted walnuts and crisped sun-dried tomatoes (reserving any oil and small pieces in the pan).
- Stir gently to combine, being careful not to break up the buckwheat too much.
- Let sit covered for 2–3 minutes so the flavors meld.
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Ready when: Walnuts and tomatoes are evenly distributed throughout
Tip: Fold gently—you want to keep the roasted walnuts and tomatoes intact rather than breaking them into tiny pieces.
5
Finish with cheese and basil
- Stir in the freshly grated Parmesan and the chopped fresh basil.
- Taste and adjust seasoning with more sea salt and black pepper as needed.
- The dish should be savory, nutty, slightly tangy from the tomatoes, and aromatic from the basil.
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Ready when: Cheese is melted and basil is evenly distributed
Tip: Add the basil at the very end so it stays bright and fragrant rather than wilting into the warm grain.

Good to know

Tips

Dry-toasting the buckwheat groats is the secret to this recipe's depth of flavor. Don't skip this step—it transforms the grain from mild to complex and nutty.
Buckwheat is naturally gluten-free and cooks quickly, making this a great option for people with dietary restrictions or for weeknight sides. It's also rich in nutrients like manganese, magnesium, and fiber.
For extra richness, use 2 tablespoons (30 ml) of the reserved oil from the sun-dried tomatoes in the cooking liquid instead of all olive oil. This adds concentrated tomato flavor.
This side pairs beautifully with roasted vegetables, grilled white fish, roasted chicken, or Mediterranean salads. It's also excellent served as a cold grain salad the next day with a squeeze of fresh lemon juice.

Make ahead

Buckwheat can be cooked 1 day ahead and reheated gently. Prepare the roasted walnuts and tomatoes up to 3 hours ahead. Toast the buckwheat groats up to 2 hours before cooking. Assemble the final dish just before serving to keep the basil fresh and the nuts crispy.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). The basil and Parmesan can be stirred in again after reheating for freshness. Freezing is not recommended as the texture of the walnuts and basil will degrade.

Substitutions

buckwheat groats (hulled) → farro, spelt, or millet. Use the same amount. Cooking time may vary slightly—farro and spelt typically take 30–35 minutes. Adjust liquid if needed and taste for doneness.
walnuts, halves or pieces → pine nuts, pecans, or toasted almonds. Use the same amount. Pine nuts will add a milder, buttery flavor; pecans and almonds will roast in the same time. Reduce roasting time by 1–2 minutes for almonds as they brown faster.
sun-dried tomatoes (oil-packed), roughly chopped → roasted red peppers (jarred, drained) or dried cranberries. Use the same amount. Roasted red peppers add sweetness and a roasted flavor; cranberries add tartness. Both work beautifully. If using dried cranberries, reduce the roasting time to 6 minutes so they don't become too hard.
fresh basil, loosely packed → fresh mint, oregano, or parsley. Use the same amount. Mint adds freshness; oregano adds earthiness; parsley provides a mild, herbaceous note. Each shifts the flavor profile but works well with the roasted grain and nuts.