Buckwheat is amazing. It is such a truly nourishing food, that I feel I should share a few facts for those not enlightened yet.
– It is a valuable source of easily digestible proteins
– It contains more manganese, zinc, copper and potassium than other cereal grains, which are great for your immune system
– It is highly recommended for those suffering from diabetes because it is high in soluble fiber, which helps to slow down glucose consumption
– It also helps to treat hypertension, obesity and constipation
– It is most likely free of pesticides because buckwheat crops grow so fast that they do not require chemicals to help them grow
– It is gluten-free
Are you sold yet? I thought so.
When shopping for buckwheat I usually pay attention to the color. Rich, brown colored grains tend to be the most flavorful. Sometimes, buckwheat can hide on the shelves of the grocery stores under the name “KASHA”.
When it comes to cooking instructions, you just boil it like most other grains using buckwheat and water in a 1:2 ratio You may also boil it in broth for extra flavor.
After it has been cooked, you may eat it as a side dish, make salads, or add it to your soups and breakfast eggs.
Today, we are going to try it with roasted mushrooms and feta cheese. Yum!
Warm buckwheat and mushroom salad
- 1 cup cooked buckwheat
- 1 cup chopped mushrooms (I used a combination of portobello, button and white beech mushrooms, but you may use any kind you like.)
- 4 tbsp olive oil
- 1/4 cup feta cheese crumbled
- to taste salt and pepper
- a few leaves fresh basil
- a pinch fresh or dried thyme
- Combine mushrooms with olive oil, salt, pepper and thyme. Bake in preheated oven at 350F for about 25-30 minutes until cooked through and fragrant.
- Mix together warm buckwheat, mushrooms, feta and basil, reserving a few mushrooms to put on top for extra prettiness.