Ah yes, good old buckwheat. Let me quickly tell you what this food represents for me and why it’s important to know how to cook buckwheat or all and any food….with love.
Life is all About Balance and That Includes Food
Food is not only a huge part of our lives but it is also a result of how and why we relate to food in the way that we do. How these relationships are formed, whether or not we respect food, abuse food, enjoy food and educate ourselves sufficiently to understand the nourishment of food and the direct relation to our bodies and how we see our bodies and I truly believe that all of these are the circumstances and the environments that surround us or at least that did surround us.
Our relationship with food starts at a tender age and is cemented by parents, caregivers, teachers and so forth. That’s why it’s so important for parents to begin this healthy journey with their children from as early as possible and it’s never too late to start.
Well nothing is really cemented in this life, we always have the opportunity to change things, that being easier said than done doesn’t make it any less true.
More to come about my food journey so do stay in touch 🙂
Back to buckwheat! Sorry!
Make sure you rinse the buckwheat before roasting. Not in a colander but rather get your hands in there and rinse it out before roasting it. You can roast in a pan, skillet or in the oven, this recipe I used a skillet, roasted for a few minutes, back in this microwave bowl, cook for 4-5 minutes, let it steam for another 3 minutes without opening the steamer and its done.
A poverty stricken boarding school (30 to 40 years ago) in a 3rd world country didn’t feed you buckwheat. Similar seedy grainy low cost under cooked, over cooked unappetizing food yes, but not the likes of buckwheat.
So buckwheat on our first encounter always reminded me of the sticky overcooked meals that we were served. Laugh, sorry not that we got served but rather that we served to ourselves, colleagues and the nuns of the convent.
Cooking is Love
That was until I learnt from my wonderful and dearest husband how to cook buckwheat and why it was amazing.
“Similar to polenta” he would say. I hated it even more because that also reminded me of terrible lumpy porridge.
Now, I cook and treasure both these foods because it’s all about perspective isn’t it? And love of course. Understanding the nutritional benefits, how to cook it properly and enjoying it.
I have learnt to not only love food but appreciate it and understand the relationship I have with food. Cooking with heart and soul changes the taste and appreciation.
Keep cooked buckwheat in the fridge to use with salads and as a filling in wraps.
How To Cook Buckwheat With Love
- 1 cup buckwheat
- 1 cup water
- Pinch salt
- Drizzle olive oil
- Rinse the buckwheat in cold water a few times not through a colander but rather get your hands in there and swirl it around to rinse properly.
- Now you can put it in a colander/strainer and leave to drain
- Heat a skillet and transfer the drained the buckwheat into the pan to roast. Roast the buckwheat seeds (roast not burn)
- Boil water in a kettle, add the hot water into a microwave dish, add in the buckwheat, microwave on high speed for 5 minutes. Don't take it out of the dish immediately, let it sit lid on for 5 minutes.
- Drain any excess water through a strainer fluffing with a fork
- Remove the lid and fluff. Add salt, chili and drizzle olive oil.