|Buckwheat with roasted vegetables|
Today I did a kitchen inventory and rotated my pantry, task I perform every 3-4 months. And each time I find some dry ingredient that I forget to use for some time. To my delight I bumped into a jar of buckwheat.
I need to tell you, that I don't actually have a real pantry, a room with shelves from top to bottom, where dry goods stored on one side, preserved food on the other, and all my "technical support" in the middle. That's a dream pantry.
In reality I have a couple tight places where I keep my dry goods in mason jars in two rows, hence sometimes I forget what is in the second row that I don't see. My preserved food and "technical support" Kitchen Aid stand mixer, juicer and food processor occupy a bookshelf in the kitchen/dining area.
Back to buckwheat. I simply cooked one cup of buckwheat groats in two cups of water, and served it with roasted vegetables, bound together with sauteed shallots and tomato sauce.
A few interesting facts:
1. First cultivation of buckwheat was around 6000 BC.
2. Too much fertilizer, nitrogen especially, reduces yield of buckwheat.
3. Buckwheat has no gluten.
4. Buckwheat is not related to wheat grain; it comes from the same family as sorrel and rhubarb.
What is you favorite food made with buckwheat?