Buckwheat Groats, 1 kg bag
- Buckwheat is naturally gluten-free, despite its name
- Buckwheat is known to help prevent sugar spikes in the blood
- Packed with nutrients and has a deeper flavour than rice
Buckwheat groats are often used to add texture and nutrition to granola, cookies, cakes, crackers, and other gluten-free recipes. They can also be sprouted on sandwiches, coconut yogurt and salads to add a satisfyingly nutty crunch to any dish.
Rinse, then cook in a 1:2 ratio of water. Bring water to a boil, add the groats and some salt. Let it come to a boil again and then cover the pot. Reduce the heat to a simmer, and cook it for about 15 minutes or until it becomes tender.
Weight: 1 kg
RECIPE: Springtime Vegan Buckwheat Risotto
- 250 g buckwheat, soaked overnight + drained and rinsed
- 250 ml vegetable stock (homemade or store bought)
- 2 tablespoons macadamia, olive, or coconut oil, divided
- 1 big bunch of asparagus, chopped into two and tough ends discarded
- 2 cloves of garlic, minced
- 1 small white onion, finely chopped
- 1 tablespoon dried italian herbs
- 1 tablespoon apple cider vinegar
- 1 lemon, juiced and zested
- 120g peas, fresh or thawed frozen
- 2 tablespoons nutritional yeast
- Handful of parsley, oregano and basil, roughly chopped + more for topping
- Large handful spinach, finely chopped
- Salt + pepper
- Extra virgin olive oil, for drizzling
- Bring your veggie stock to a boil in a saucepan, then reduce to a simmer.
- In a large pan, heat one tablespoon of oil and gently fry your asparagus on medium heat, until tender but still retains a bite - around 1 minute. Remove from the pan and set aside.
- In the same pan, add the remaining oil along with the onion and garlic and cook until soft, about 5 minutes. Add your buckwheat, dried herbs, apple cider vinegar, and lemon juice to the pan and stir so that everything is nicely coated.
- Add in your veggie stock a little bit at a time, stirring frequently, just like you would ordinary risotto. You want the buckwheat to absorb all the liquid slowly and gently. You don’t need to be as vigilant as with regular risotto, but do stay close by.
- Once the buckwheat is almost fully cooked, about 10 minutes in, stir in your peas and spinach. Cook for another few minutes then take off the heat, stir in your herbs, lemon zest, nutritional yeast, salt and pepper. Taste and adjust seasoning, either adding in some more lemon juice or yeast for a more cheese-y flavour.
- To serve simply spoon into bowl, top with the asparagus, drizzle some olive oil, and sprinkle some herbs!
RECIPE: Cashew Buckwheat Curry with Garlic Kale
- 3/4 cup buckwheat groats
1 onion, finely chopped
2 cloves of garlic, minced
1 tbsp grated fresh ginger
1/4 cup cashews (or peanuts)
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp turmeric
1 tsp smoked paprika
1 tbsp coconut sugar
1 14-ounce can coconut milk
2 tbsp soy sauce
1/4 tsp sriracha (optional)
1 and 1/2 cup water (add 1/2 additional cup for a more soupy curry)
1 and 1/2 cups kale, stems removed and finely cut
1 tsp lemon juice
3 cups kale, stems removed and cut into bite-size pieces
1 tbsp oil
2 cloves of garlic, minced
2 tsp maple syrup
- salt + pepper to taste
- Heat one tablespoon of coconut oil in a large skillet over medium heat. Add the chopped onion, garlic and grated ginger. Cook until the onions become soft and just start to caramelize, about 7-8 minutes.
- Add the buckwheat groats and cashews to the skillet and toast them for 2-3 minutes, stirring regularly, until golden brown. Be careful not to burn them.
- Add the coriander, cumin, turmeric, smoked paprika and coconut sugar and stir until well combined.
- Pour in the coconut milk, soy sauce, sriracha if using and stir in the chopped kale. Cover with the water and bring to a simmer. Cover and cook for about 20 minutes, until the buckwheat groats are soft. You may need to add a little bit more water if too much water has evaporated. Remove from heat and stir in the lemon juice.
- Serve as is, or with the sautéed kale (or your favorite greens) on the side.
- This curry is best served the same day but will keep for up to three days in the refrigerator.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook for 30 seconds. Add the kale and maple syrup and continue to cook for about 5 minutes until soft. Season with salt and pepper.
The recipe was seen on www.fullofplants.com
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