I never really understood why buckwheat isn't used in cooking alongside the likes of rice or pasta. I think it is completely underrated, but not in my house:) It is a classic item that I always have in my cupboard. It is versatile and valuable in a balanced diet. Buckwheat is a great source of manganese, copper, magnesium, and dietary fiber. It contains flavonoids and amino acids, and is gluten-free.
For breakfast I have it plain (with a pinch of sugar), or with milk in place of cereal. It is a great alternative side dish to serve with your meal.
Buckwheat with veggies and eggs can be served with any main course of your choice.
1.5 cup cooked buckwheat
½ medium onion, peeled and diced
7 white mushrooms, diced or sliced
1 boiled egg, diced
3 tsp cooking oil
parsley, finely chopped
Rinse buckwheat thoroughly under running water before cooking and remove any dirt or debris with your hands. You need one part buckwheat to two parts boiling liquid – water or broth. Place the pot with the mixture on the stove on high heat. After the mixture returns to a boil, lower the heat, cover and simmer for about 15-20 minutes.
Making buckwheat with veggies and eggs:
Heat the oil in a frying pan over moderate heat and sauté the onion until soft (3-5 minutes). Add mushrooms and cook until ready (4-6 minutes). Add salt and pepper.
Combine buckwheat, onions, mushrooms and eggs together and mix well. Garnish with parsley and serve.
- Skip the egg for a vegetarian option