Buckwheat is plant with a grain-like seed used in many recipes today. It originates from Central Asia, but today you can probably find it in any store or market. Don’t know if many of you had a chance to cook with buckwheat, but a considerable amount of recipes you can find today use buckwheat as a base for the dough so you can make pasta with it, cakes and desserts. Another way to prepare buckwheat is to cook it with vegetables and make a delicious side or main dish.
A few of the interesting facts about buckwheat are:
- 90% of globally consumed buckwheat originates from Russia,
- Discarded hulls of buckwheat are used as fillers for the pillows,
- Buckwheat is also used to manufacture an intensely flavored, dark-colored honey,
- It is also used in the alcohol beverage industry for the production of gluten-free beer and whiskey,
- Buckwheat is a rich source of dietary fibers, proteins, vitamins of the B group and minerals such as iron, manganese, copper, magnesium and phosphorus.
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Buckwheat is one of those foods that we probably don’t eat enough of (myself included). I simply don’t remember to buy it regularly as it doesn’t catch my eye the way the endless types of pasta or rice do when I’m in the supermarket. But it is there, and if you look you will find […]
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Perfect Chocolate Buckwheat Cookies
Dehydrated Buckwheat Granola
Mini Buckwheat Cheese Cakes with Ginger and Lemon
Buckwheat Vegetable Stir Fry – Russian Food
This high protein and fiber breakfast can be made ahead of time for those on the go who say they don’t have enough time to eat a healthy breakfast.
½ cup buckwheat groats
½ cup steel cut oats
½ cup freekeh*
½ cup quinoa*
Maple syrup or honey to taste
Butter to taste (optional)
Dried fruit (optional): dried cherries, apricots, chopped dates, figs, or raisins etc.
Combine buckwheat groats, steel cut oats, freekeh and quinoa with 4 cups water in large sauce pan and bring to a boil. Reduce heat to low and cook about 15 to 20 minutes, stirring occasionally. Add more water or milk as needed to reach desired consistency. If you plan to add milk when you reheat it, leave it a little on the thick side.
Remove from heat and add dried fruit, your favorite natural sweetener, maple syrup or maple sugar to taste. Although honey is a healthy alternative to refined sugar, when cooking or baking with honey, it is not necessary to use raw honey since the heat destroys the all the pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics.
Let cool and store in the fridge. Scoop out what you want, add milk and butter (optional) and pop it in the microwave at home or work.
*Freekeh (sometimes spelled frikeh) or farik is a cereal food made from green wheat that goes through a roasting process in its production. It is an ancient Middle Eastern dish that is especially popular in Levantine, Arabian Peninsula, Palestinian and Egyptian cuisine, but also in North African and other neighboring cuisines.
*Quinoa is a species of goosefoot (Chenopodium) and a grain crop grown primarily for its edible seeds. It is a pseudo cereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds and is high in protein and lacks gluten.