December 6, 2013
I have heard of this grain, Buckwheat, but I have never seen or cooked with it.
My daughter uses buckwheat flour in her bread recipes, and she really likes it.
So when I found some buckwheat kernels on sale, I decided to give it a try.
One cup of it made a lot - it will be around for quite a few meals.
The taste is different - I prepared it as the package recommended - coating the kernels with an egg, cooking it in a skillet for a couple of minutes, then adding broth and seasonings and cooking until the liquid was gone.
I found the flavor to be strong but not unlikable.
We decided the next evening to cook some jasmine rice, and we made a mixture of 1/2 rice and 1/2 buckwheat on our plates.
That was just what that strong tasting buckwheat grain needed.
The rice mellowed the flavor and blended perfectly with the buckwheat.
It was really good, and I can see where we will be eating it on a more regular basis.
Something new and different for us and delicious to boot!