Village Pie with is one of those comfort dishes which is perfect for the cooler weather. This recipe using nutritious, and totally delicious, black rice and buckwheat pastry is based on the one my mum used to make which was wrapped up in fillo pastry. The recipe is made with goat’s cheese which can be replaced by macadamia nut fetta for a vegan option.
Black Rice or forbidden rice, contains more anthocyanin antioxidants than most other foods, as well as higher amounts of plant protein and dietary fibre than other rice varieties. It is a very good source of iron which is beneficial for vegetarians and vegans.
Buckwheat actually derives from the same family as the rhubarb and is completely gluten free. It is a good source of low GI carbohydrates, protein, magnesium, iron, and B group vitamins. Buckwheat also contains a flavonoid called ‘rutin’ which acts as an antioxidant and helps to reduce high blood pressure, prevent clotting and lower bad cholesterol levels. The insoluble fibre content in buckwheat stabilises blood glucose levels and maintains a healthy digestive system.
See recipe here