3.5oz buckwheat groats
1 cup water
1 tablespoon fresh ginger, grated
2 cloves of garlic
1 teaspoon oil
2 tablespoons soy sauce
1/4 teaspoon ground nutmeg
1 teaspoon basil, dried
handful of fresh basil
Finely grate ginger and garlic. *The core of the garlic is the stinky part, so it is adviced to remove it.*
Heat oil in large frying-pan. Add garlic, ginger, nutmeg and soy sauce. After a few seconds add buckwheat groats. Stir for about 20 seconds until heated through, then add water and stir.
Cover and cook on low for about 15-20 minutes until done.
When cooked, mix in dry basil. Serve decorated with fresh basil and tofu cubes.
This is a European dish with a spicy Chinese-like kick.