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Posts Tagged ‘wheat free’

Its so much fun to explore with differant grains.  It makes cooking and serving more interesting. Buckwheat, for one,  is  hardy; nutritious;  and part of the rhubarb family.  It’s not actually a grain but a fruit that’s rich in omega-3 fatty acids, B vitamins, minerals and essential amino acids. Because of it’s nutrition, it is used as a grain.  It’s a good substitute for anyone who is sensitive to wheat too. It is easy to cook and normally quite cheap to buy. This recipe is so good you’ll make it again and again. We’ve never had leftovers, its so yummy.

30 ml (2 TBSP) canola oil

50 ml (1/4 cup) diced onion

1 clove garlic, crushed

250 ml (1 cup)  mushrooms chopped

250 ml (1 cup) whole buckwheat

284 (1 can) vegetable broth (or homemade)

300 ml (1 1/4 cup) water

2 ml (1/2 tsp) salt

1 ml ( 1/4 tsp) ground black pepper

50 ml (1/4 ) cup minced parsley (optional)

Heat oil in fying pan over medium low heat and saute onion, garlic and mushroom until onion is golden. Add buckwheat and cook, stirring for 3 – 5 minutes and buckwheat is lightly toasted. Add broth, water, and seasonings. Cover, reduce heat and cook for about 30 minutes or until the liquid is absorbed. Garnish with parsley.  Yield 4-6.

                       (Sauteed onions, garlic and mushrooms with Buckwheat toasting)

                                     (add the broth, water and seasonings)

                                            (Put in a colorful dish and ready to serve)

By the way, this is the first time I used a cast iron fry pan.

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