Breakfast: For breakfast, I had a bowl of Julie Anne's Sweet Citrus granola. More to come on this granola later, but it was good with just 2% milk on top. Coffee and water rounded things out.
For lunch, I cut up one of the leftover venison steaks from a few nights ago and put it on a spinach salad dressed with Ranch dressing. I also had quite a hunk of my whole wheat Irish soda bread and some butter. Yummy!
Dinner was pork tenderloin, some buckwheat pilaf that I made in the pressure cooker, cut up watermelon and some sauteed mushrooms with a little bit of sauteed spinach added.
Aren't they pretty?
For dessert: Two citrus granola chocolate chip cookies from Julie Anne's granola
I impressed myself with the buckwheat pilaf. I have never been a buckwheat fan before, but I've always bought the toasted kind. I read somewhere that the toasted buckwheat can be an acquired taste and if you're not into it, to try the raw. I liked it a lot better! And the pressure cooker made cooking it so easy. I'll share the recipe I made below. Enjoy!
Buckwheat Pilaf by Joie de vivre
*This has a slight Asian bent to it to go with the pork tenderloin which was teriyaki flavored*
1 c. raw buckwheat groats
1 Tbls. olive oil
1 Tbls. shoyu
1 Tbls. toasted sesame seeds
1 3/4 c. water
1/2 tsp. salt (to taste)
1. In your pressure cooker, combine all ingredients except salt and water and stir to coat the buckwheat throughly with the oil.
2. Add the water and stir. Place the lid on the pressure cooker and lock into place. Place over high heat.
3. Once pressure is reached, lower the heat and cook for 5 minutes.
4. Turn off the heat and let the pressure come down naturally (don't do the quick release method) It should take about 7 minutes to release pressure.
5. Take off the lid, fluff and adjust the seasoning with salt as desired.