This simple side dish highlights two fad-free nutrition concepts: The buckwheat adds whole-grain nutrients to your meal with its bountiful fiber and phytonutrients, while a prudent amount of spicy infused oil keeps added fat (and calories) at a minimum. Neutral-flavored canola oil smoothes out nutty sesame oil; both plant-based oils have healthful unsaturated fats. Use leftover oil in stir-fries or as part of an Asian-inspired salad dressing.
Understated, would pair well with many more dominant dishes (we had this with Rosemary Shrimp on the grill). Kids enjoyed the recipe and fought over the leftovers (next time I will double for lunches). Good make-ahead dish. Unlike the last reviewer, I thought the spring onion quantity just right and made exactly as written. I cooked the oil a little too long so strained out the solids.
I really like the spicy sauce, but the recipe as written is a bit boring and I find the 1 C of spring onions to be overwhelmingly too much. I cut the spring onions down to 1/2 C and added a cup of carrots and a cup of cucumber. I also added toasted sesame seeds.
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