Buckwheat is the bomb. It tastes delicious and is incredibly healthy for you! It is prepared like many common grains, but it actually is a seed that isn’t from the grass family. Buckwheat is a good source of protein, fiber, iron, zinc, and manganese, but, it contains no gluten! Now you’re sold. Hooray!
Now, while buckwheat is not particularly popular in the U.S., it is a staple Poland and much of Eastern Europe. In my family, I’m talking 2-3 times a week. We usually make savory dishes with it, but it can be sweetened and eaten like an oatmeal or porridge as well.
Most regular grocery stores usually sell unroasted buckwheat and is usually a pale green/beige. This buckwheat has a little less flavor and will get more mushy when cooked. I hear murmurs that this is healthier than roasted buckwheat…oh well. If this is all that is available, you can toast the buckwheat on a pan before you cook. If however, you find yourself in a Polish, Russian, or other Eastern European deli/store, you will find the roasted whole kernel variety at a very nice price 🙂
Roasted buckwheat has a very earthy and almost nutty smell and flavor. It goes very well with hearty mushrooms and onions. This recipe uses some basic ingredients to create a filling and delicious dish!
* The ratio from buckwheat is usually 1 cup buckwheat to 1.5-2 cups liquid. It really depends on your cooking method and whether you like a firmer or mushier consistency.
- 1 cup roasted whole kernel buckwheat
- 1.5 cups of water (low sodium vegetable stock or chicken stock works too)
- 1 large yellow onion
- 6-8 crimini mushrooms
- 1 portobello mushroom
- 3 cloves garlic
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- 1 tbsp olive oil
- 1 tbsp of french onion soup mix (or 1/4 tsp of onion powder)
- 1/4 tsp black pepper
- 1/4 tsp paprika
- salt to taste
- In a wide based pot or wide based deep pan, heat olive oil on medium heat. Chop onion and add to pan. Cook for about 7 minutes.
- Chop mushrooms and garlic and add to the pan. Cook for an additional 8 minutes on medium heat. There should be a little liquid from the mushrooms and onion.
- Rinse and drain buckwheat and add to the pan and mix together.
- Meanwhile, heat 1.5 cups of water or stock. Just before it begins to boil, add it to your pan and reduce the heat to low-medium. Add your french onion soup mix or onion powder, black pepper, paprika and a small dash of salt (less if you use stock and/or onion soup mix) and let everything simmer for 10-15 minutes, or until it looks like the buckwheat has absorbed a lot of the liquid.
- Mix together with a fork and then add a lid to the pot/pan. Let everything cook for another 5 minutes on low heat.
- Once it looks like all of the liquid has been absorbed, add chopped chives, parsley, and dill to the mix. Let it cool and you’re ready to serve.