Buckwheat with Carrot and Arame

Prep Time: 5 minutes

Cooking Time: 25 minutes

Yields: 4 servings

•  1/2 cup arame
• 1 cup raw buckwheat
• 1 2/3 cups water
• 1 large carrot, shredded

Directions

1. Soak arame and rinse.
2. Dry-toast buckwheat until its nutty and golden brown.
3. Bring water to boil.
4. Slowly add buckwheat and bring back to a boil.
5. Reduce heat and cover.
6. Simmer for 15 minutes.
7. Remove pot from heat and let sit for 5 minutes.
8. Combine all ingredients in a large bowl.
9. Add toasted sesame oil and sprinkle with fresh scallion.