Buckwheat groats are gluten free seeds from a plant related to rhubarb. Kasha are buckwheat groats that have been roasted. Both Kasha and groats can be used in this recipe. To cook: use one part buckwheat to a bit less than 2 parts water. Do NOT overcook buckwheat- El Dente is always better.
Buckwheat Salad
Ingredients
- 1/2 cup buckwheat
- 1 Cup approx. water
- Olive oil and splash of balsamic vinegar for sweetness
- Minced garlic
- Finely chopped green onions, shallots, or sweet onions.
- Bell peppers; green, yellow, orange red, chopped
- Parsley, and/or basil chopped
- Cucumber, chopped
- Tomatoes, chopped,
- Half a lemon, or lime juice, including the zest
- Salt and pepper to taste.
- Finely chopped nuts (optional)
- Feta cheese, crumbled (add less salt, since this cheese is high in sodium)
Method
- Put water into small sauce pan, once it’s boiling, add buckwheat
- Cook until liquid has absorbed, then fluff with a fork and cool
- Then add all the other ingredients as you wish
- Great way to use up veggies from your fridge, and you can use only the ingredients your family likes
