My eyes spied buckwheat in the pantry today. Beautiful green and brown triangular forms. Unlike the wheat in its name, buckwheat is not a wheat nor is it a grain. It is a seed, related to the rhubarb and sorrel plants and contains no gluten. It is an excellent source of vegetarian protein and contains about 23g of protein per cup of buckwheat. Buckwheat has a super long list of health benefits and a super long list of nutrients that are essential to good health. As with most foods that have super long lists of health benefits and super long lists of nutrients, it is unfortunately under-eaten.
Add buckwheat to your diet if you haven’t already done so. Try this recipe for the lunch box or for a dinner. Khichadi is a Hindi term for a soft and easily digestible food. The most common form of Khichadi in India is a dish made with rice and lentils. Even though this recipe does not call for lentils, this buckwheat dish still falls into the category of khichadis in India. It is widely eaten during religious fasting, a period where grains are typically avoided. I think its an excellent detox food.
Serves 4 Ingredients: 1 cup buckwheat groats rinsed well and drained 2 cups water 1 tbsp ghee (use vegetable oil if vegan) 1/2 tsp cumin seeds 1/2 cup white potatoes, diced 1/2 tsp finely chopped ginger 1/2 tsp finely chopped jalapeno peppers 4 tbsps roughly crushed roasted peanuts 1 tbsp lime juice salt to taste chopped cilantro and sesame seeds for garnish Method: In a heavy bottomed or non stick pan, heat up the ghee or vegetable oil on medium heat. Add cumin and when it sizzles lightly, toss in the potatoes. Season lightly with salt, cover and leave for about 2-3 minutes or until the potatoes are lightly browned and partially cooked. Add the ginger and jalapeño and mix. Add the drained buckwheat and stir to gently toast the buckwheat. Add the 2 cups water to the pan. Season again with salt. Bring the mixture to a boil, and then reduce heat to very low. Cover and let steam until the buckwheat is completely cooked, about 10-15 minutes. When the water is absorbed by the buckwheat, remove from heat. Let rest covered for about 10 minutes. Fluff gently with a fork. Add the crushed roasted peanuts, lime juice and combine. Serve garnished with cilantro and sesame seeds.