Friday, March 30, 2012

Buckwheat with veggies and eggs

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

Making buckwheat:

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 


1 comment:

  1. I have been loving eggs in dishes lately, so I'll have to give this a try! Oh how I enjoy yummy food! :)