If you’re looking to add a nutritious twist to your cooking routine and a way to strengthen and sooth your stomach, buckwheat is your new best friend. This versatile grain-like seed is not only gluten-free, but is packed with essential nutrients that bring a delightful, nutty flavor to a variety of dishes. Get ready to transform your cooking with these innovative and satisfying creations! You can also try our delicious buckwheat & rye pancakes. And if you like all of your recipes in one place, check out our cookbook at our affiliate link here.
Basic Instructions
Servings: 3 c.
Ingredients:
- 1 c. toasted buckwheat groats
- 1 1/2 c. water
- 2 tbsp. unsalted butter
- 1/2 tsp. fine salt
Directions:
- Place 1 c. uncooked buckwheat into a fine-mesh strainer and rinse under cool running water until the water runs clear. Drain it well.
- In a small saucepan (covered with lid), bring 1 1/2 c. cold water, 2 tbsp. unsalted butter and 1/2 tsp. fine salt to a boil over high heat.
- Stir in the buckwheat into boiled water and cover the saucepan with a lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes. (Just like rice, you should hear hissing while it’s cooking and it will get quiet once done). Nonstick saucepans will take 2-3 minutes longer to cook buckwheat.
- Remove from heat and let the buckwheat rest covered for 10 minutes. Fluff with a fork and serve. This serving will make about 3 c. of cooked buckwheat. Add more butter if desired, but avoid stirring too much to prevent from mushing cooked buckwheat.
Buckwheat Bowls
Ingredients:
- 1/2 c. buckwheat
- 1 seedless cucumber
- 1 large tomato (or a handful of cherry tomatoes)
- 1/2 c. black olives, pitted
- 1 c. of seedless red or black grapes
- 1/4 red onion
- 1 c. total fresh mint, parsley and basil combined
- 1/2 c. feta, crumbled
- juice of 1 large lemon
- 1/4 c. olive oil
- 1 – 2 tbsp. plain Greek yogurt
- 2 tbsp. agave
- kosher salt and freshly ground black pepper, to taste
Directions:
- Cook the buckwheat according to the package directions. During the “cooling” step, place a paper towel between the pot and the lid to fully absorb all the water. Let cool completely.
- Meanwhile, chop the cucumber, tomato, and red onion. Halve the black olives and halve the grapes.
- Finely chop all the herbs.
- In a large serving bowl, toss the cooled buckwheat with the cucumber, tomato, olives, grapes, onion, and herbs.
- Make the dressing by shaking up the lemon juice, olive oil, Greek yogurt and agave in a jar until combined, then drizzle a bit over the salad and taste. Add more or less as desired.
- Crumble feta over the top, season with salt and pepper. Eat!
