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.
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.
Ingredients
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
Steps
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.
