I have had a bag of these buckwheat groats sitting in my pantry for a couple of weeks now. I am hardly eating starchy carbs right now, so I just haven’t had much opportunity to use them since I made a quinoa pasta and brown rice dish during my last “refeed” day. However, I have been busy these last couple of days putting together a raw, vegan meal plan for a WBFF Fitness Model, and doing heaps of research on high-protein options for her meals, and of course buckwheat scored pretty high on the list of high-protein vegan foods…She will have to sprout her groats before she eats them, but for my purposes, I prefer to cook them as it improves their digestibility considerably, and I love the flavor of cooked groats. This is a really simple recipe for preparing Buckwheat, and serves as a base for various dishes. It’s not plain though, and has enough flavor on it’s own that you could easily eat it as a high-carb/moderate protein meal, or throw in an ounce or two of shredded beef or chicken to make it a high protein treat.
What you’ll need…
1 cup of buckwheat groats, rinsed and soaked over night in about 2 cups of water
1 Tablespoon of ghee
1/2 small sweet onion, chopped fine
1 egg, whisked
sea salt to taste
pinch each of cinnamon, coriander, nutmeg, chipotle chili powder
1/2 clove garlic, minced
In the morning, drain the groats and set aside in the fridge (save the soaking water as it is rich in B vitamins, you can use it in place of the stock if you like, or save it for soup or porridge another day. When you’re ready to cook the groats, get a non-stick saucepan hot, add the fat and when it’s melted down, add the onion, cook for about 2 minutes stirring often, or until the onion softens and becomes fragrant. Add the egg and the groats, stirring constantly to make sure each kernel is coated with the egg, and toasts evenly. Add the salt, spices, garlic and stock, bring to a boil, and then lower the heat to minimum, cover, and let simmer for about 10 minutes. Check to see if it’s done, (the kernels should be al dente), adjust the seasoning if necessary, remove from the heat with the lid on, and let it sit for another 3 – 5 minutes. Fluff with a fork and serve as a side dish or add it to another meal. Today I separated into 3 containers for use later on in the week when I have a refeed day. Because cooking grains, sprouted nuts and seeds can be time consuming, I prefer to cook ahead of time to use a la moment later in the day or the next day….Don’t cook to far ahead of time unless you plan on freezing it, because food looses it’s some of it’s nutrient value with time, and definitely with reheating…
Wow. This post was filled with so many awesmoe recipes!I know what you mean about the food processor. I put a towel over mine for two reasons: 1. To prevent it from leaking all over my counter. And 2. I use it as a sound buffer as not to annoying any of my family members But seriously, I wish I could eat eggs because that souffle looks amazing! And the addition of cornbread batter? That would be even better I have not tried any of the dairy-free cheeses out there so I am interested to hear the responses!