Well, this recipe is so simple, so good and so nutritious, it might just restart everyone's love for buckwheat. This grain is easy to cook and a perfect breakfast start - packing a punch that will keep you full for a long time. My wife always wants to know how I make this, so this should once and for all clear it up and help any of you who might have been intimidated as to what in the hell to do with wholegrain buckwheat. Did I mention that toddlers will devour this?
INGREDIENTS:
1 cup Buckwheat
2.5 cups water
2 cups 2% milk
salt & pepper
Buckwheat can be found sold in bulk in most health food stores and some grocery stores.
The best way to cook is to toast the grain first before cooking. This brings out the nutty flavors and is really tasty. So, before you begin, make sure to pick through your grain in large bowl or sheet pan and remove any small pebbles or seed hulls or dark grains.
Toast the buckwheat in the same pot you'll cook it in, a medium sized one. When you can start to smell the toasted grain, that's when you know it's ready. Add the water & keep on high until it boils. Add a pinch of salt. Reduce to low and cover. Should be done in about 10 min. Will be a mushy consistency, with little or no water left. There should be whole grains visible, but they should be tender. Don't overcook.
Next add a large wad of the buckwheat to a bowl and add about half a cup of cold milk to it. This makes it creamy, adds nutrition and simultaneously cools it down to be ready to eat. Add a pinch of kosher salt, some fresh ground pepper and stir. Yum!
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