December 6, 2013

Buckwheat





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!






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