Unbelievably, but true, we are already three weeks into 2011 and I bet you've all done a loooooooot to stay with your new year's resolutions (no, I am not being ironic, honestly...) and you've all taken care about your nutrition.
I'm always on the quest to share new insights with you and draw your attention to food that you maybe never considered in your daily diet. Thus browsing through my kitchen cupboards this morning searching for some grains to substitute bread (my dear husband this morning decided to be off bread for a while) I found a pack of organic buckwheat, which I had bought recently. YAAAYYYY!!!!
You know how that works: you read about it, you buy it, then you don't really know, what to do with it and there is dozes around in your cupboard.
BUT: before you throw it, let me tell you some facts about buckwheat:
Uuuhhh, no, I meant the other buckwheat...the one, which is not coloured nicely like this one, but normally comes in a slightly beige colour. The one, that is -barring the popular notion of being a cereal grain- actually a fruit seed that is related to rhubarb and sorrel, making it a suitable grains’ substitute for people who are sensitive to wheat or other grains that contain protein glutens.
Buckwheat is a very nutritious food, rich in omega-3 fatty acids, folate, potassium, B vitamins, phosphorus, minerals, and essential amino acids and can truly be denominated as ‘king of the healing grains’.
You can prepare nearly any dish with it, let your fantasy fly. Make a nice fresh tomato sauce with it and have it instead of your usual pasta. Add it to any soup instead of noodles or add it to a mixed salad with a fresh yogurt sauce instead of heaving your usual slice of bread with it.
Following one recipe, which I find delicious. It comes from Russia and you can have anything you like with it. Braised veggies, salad, fish...whatever you're in the mood for!
BRAISED BUCKWHEAT KERNELS
Ingredients
| 1 | cup kasha (buckwheat) uncooked | | |
| 1 | egg | ||
| 2 1/2 | cups boiling water | ||
| 2 | tablespoons butter | ||
| 1 1/2 | teaspoons organic stock granules/paste | ||
| 1/4 | teaspoon salt | ||
| 1/4 | teaspoon black pepper |
How to prepare:
Mix buckwheat kernels and egg in ungreased 10-inch skillet.
Cook over medium-high heat, stirring constantly, until kernels are separated and brown. Stir in remaining ingredients; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat kernels are tender.
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