The buckwheat plant is pollinated by bees and produces seeds rather than grains. Bees love buckwheat’s abundant nectar and bee farmers love to put their bees near buckwheat farms to get the highly prized, single-variety honey. It’s high in fiber, protein and is rich in minerals and rutin. Rutin is a bioflavonoid with strong antioxidant properties and it has a powerful effect on the circulatory system, including heart conditions, poor circulation and varicose veins. The richest source of rutin comes from buckwheat. Buckwheat helps increase metabolism by burning fat, lowers blood pressure and can boost the immune system. It has so many benefits we should be eating it every day.
The Chinese started cultivating buckwheat around the 10th century and it spread to Europe and Russia around 14th-15th centuries where it is a principal food in many traditional dishes. It is popular for breakfast served with fruits and honey. Sometimes we had it with yogurt or milk served similar to cereal when we were kids. There are many recipes with buckwheat flour that include blintzes, pancakes, breads, pastries, noodles and much more.
Buckwheat is favored all over the world, but is not as popular in the United States.
The classic Russian blintz is world-famous. In Japan they use the flour within 30 days of milling for their prized soba noodles. It is popular in France for crêpes, in Italy for pasta and other parts of Europe used for kasha. Main coarse dishes like buckwheat with vegetables, herbs and mushrooms are also delicious. This is what we prepared for our meal today.
We were in the Japanese market today and discovered a bag of organic, roasted buckwheat for tea. It has an amazing aromatic, smoky flavor and a velvety finish. Perfect with [buckwheat] honey or a piece of chocolate, which we treated ourselves to after our buckwheat dinner.
- 1 cup whole buckwheat
- 1 cup water
- 2 cups chopped mushrooms
- 1/2 red onion
- sea salt
- fresh black pepper, course
- 1 teaspoon herbs de Provence
- Rinse buckwheat under running water until the water is clear.
- Put buckwheat and water into a rice cooker. If you do not have a rice cooker, use a sauce pan. Add cold water and buckwheat and put on a high heat until the water starts to boil.
- Once the water comes to a boil, put a lid on the saucepan and lower the heat to a simmer. It is important not to stir the buckwheat. Leave it for 10-15 minutes or until the water has absorbed.
- Sauté chopped onion in olive oil until golden. Add chopped mushrooms and cook 3-5 minutes. Add herbs, such as Herbs de Provence.
- Salt and pepper to taste.
- Add cooked buckwheat and sauté for a few minutes. Serve with side salad or as it is.
- It is important not to stir or overcook the buckwheat. The seed should remain whole and not a porridge texture.
- 1 стакан гречки
- 1 стакан воды
- 2 стакана шампиньонов
- Половина средней луковицы
- Соль и перец по вкусу
- 1 чайная ложка специй, например Прованские Травы
- Хорошо промойте гречку под холодной водой. Добавьте стакан воды и доведите до кипения. Как только вода закипит, сделайте маленький огонь и накройте крышкой. Варите минут 10 или пока не выкипит вода.
- Тем временем обжарьте нарезанный лук до золотистого цвета. Добавьте в лук нарезанные грибы и готовьте еще 3-5 минут.
- Добавьте соль, перец и специи.
- Теперь можно добавить сваренную гречку и готовить еще пару минут.
- Подавайте с салатом или свежими овощами.
- Шампиньоны совсем необязательно чистить и долго готовить. Их можно есть сырыми, в них гораздо больше полезных веществ. Мы, например, часто добавляем сырые шампиньоны в салаты.