April 24, 2009


Our exotic ingredient for the day is buckwheat. Most people recognize Buckwheat as the name of that little boy (played by Billie Thomas) from the 1930's show Our Gang.

The buckwheat I want to talk about is another overlooked grain in the SAD. Buckwheat is quite common in Russian, Chinese, and Japanese cuisine.

Despite its name, buckwheat is not a wheat at all, nor is it a cereal or grass. It is a fruit seed related to rhubarb. The seeds can be cooked and eaten like a hot cereal, or used in pilaf type dishes. The seeds are also ground into a flour (gluten-free), which can be used in breads or noodles (like the Japanese soba).

Buckwheat is generally available in well-stocked groceries and markets. If you can't find it, there's always dependable Amazon: BUCKWHEAT GROATS, 12 oz bag

Buckwheat has a distinctive, earthy flavor that may not appeal to everyone. It pairs wonderfully with mushrooms. Therefore, this dish I present is a mushroom and buckwheat pilaf, a simple yet tasty side dish.

Buckwheat on Foodista

Mushroom and Buckwheat Pilaf

You can use toasted buckwheat, but that will have a much stronger and overpowering flavor. It is best to use raw buckwheat groats.


1 large onion, sliced thinly
2 T vegetable oil
½ lb mushrooms, washed and stems left intact, sliced
1 c raw buckwheat groats
1¾ c vegetable broth
salt and pepper to taste


1. Heat the oil in a large skillet over medium-high heat. Saute the onion for about 8 minutes, until they are translucent.

2. Stir in the buckwheat, broth, and the mushrooms. Cover the skillet, reduce the heat to medium-low, and cook until all the liquid is absorbed and the groats are tender (about 20 minutes). Add more water if needed.


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  2. Thanks for the feedback. I have placed the widget under the photo of the buckwheat mushroom dish.