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.
Ingredients:
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
salt
pepper
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.
Tips:
Tips:
- Skip the egg for a vegetarian option