i find buckwheat tasty. i’ve posted before about using buckwheat flour and adding it to granola bars, you can even sprout it and eat the greens in your salad.
it’s a gluten-free grain that has been associated with reducing cholesterol, improving circulation, and might even be able to treat type II diabetes.
this is a simple way to cook it up as a hardy breakfast, especially great on those cold foggy mornings.
toasted buckwheat porridge
1 c dry raw buckwheat
2 c water
1 tsp sea salt
3 tbsp earth balance
in a large frying pan or skillet toast the buckwheat dry over high heat. after about 5 minutes over heat, with continuously stirring, they should start to turn toasty brown. make sure you get them before they start to burn.
add the salt to the water and bring to a boil. add the toasted buckwheat and boil on high, while stirring occasionally. cook until all the water has boiled off, which takes about 10 minutes.
while still over heat add the earth balance and stir in completely.
serve warm.
yields 2-3 servings
2 Comments
I love buckwheat. Of course being Russian – this dish has always been part of the culture. Personally I add sugar to it at the end [ some add brown sugar ]; with a side of fresh french bread and some lightly fried Doctorskaya (Veal Bologna ).
that sounds awesome!
2 Trackbacks
[...] aren’t the only grain you can enjoy at breakfast time. a while ago i posted about making toasted buckwheat porridge and as a result, a friend recently suggested the idea of cooking brown rice as a breakfast [...]
[...] usually look to the not-so-sweet to satisfy my early morning hunger – a slice of whole grain toast, porridge or a [...]