Buckwheat is a delicious wheat-free, gluten-free fruit-seed that is used like a cereal grain. Full of healthful vitamins, antioxidants, fiber and minerals, buckwheat can be eaten whole or ground into flour. In Europe and Asia, it is eaten with milk as a porridge or with butter or ghee alongside meats and vegetables. It's incredibly versatile and flavorful. For even greater flavor, toast whole groats before boiling.
- Cook and enjoy for breakfast as you would porridge.
- Add to soups or stews in place of rice, barley or couscous.
- Grind into flour; combine with wheat, rye or spelt flour, or other gluten free flours such as sorghum and rice, to use for baking or making pancakes and waffles.
Other names: Grechka (гречка), Kasha (каша)
Buckwheat with Herbs4-6 Servings
Toast 1 cup whole buckwheat groats in a dry skillet for 3 minutes, stirring constantly. Add 1 tablespoon olive oil or ghee along with ½ cup thinly sliced onions. Sauté for 3 more minutes; add salt to taste along with 2 cups water or broth. Bring to boil; reduce heat to simmer for 20 minutes or until liquid is absorbed. Remove from heat; let it sit, covered, for an additional 5 minutes. Garnish with fresh herbs such as parsley, chives, or thyme before serving.