Even though it has “wheat” in its name it is not related to this grain at all. In fact, it is not a grain. Buckwheat is related to rhubarb, sorrel and knotweed.
What you can find in stores are the seeds without outer hull. The seeds can be either raw (light greenish color) or roasted (brown color). You can also buy buckwheat flour or grind your own at home and use it to make homemade bread, pancakes…
Buckwheat is consumed in many countries around the word. Black buckwheat tea is popular in China, Breton Galette (a French crepe) is made of buckwheat flour, Indian snack – Kuttu ki porri as well as Japanese Soba noodles use buckwheat flour. In Estonia, Ukraine, Poland as well as Russia the buckwheat groats are very popular and eaten mostly as porridge.
Did you know?
– Buckwheat is gluten free!
– The hulls are used as a filling in pillows or upholstered items.
– Buckwheat originated in Asia from where it was spread to other countries.
– It has been around for thousands of years!
– High in protein
– High in dietary fiber
– Source of Magnesium, Manganese, Zinc & Copper
How to prepare buckwheat?
– Boil or roast and add to salads (Buckwheat salad)
– Add to soups
– Eat as porridge in the morning
– Use instead of rice
– Use buckwheat flour to make homemade bread or pancakes
Store in an airtight container or a zip lock bag, in a cool dry place.
Buckwheat flour should be stored in an airtight container in your fridge.
Browse more Healthy Recipes or visit our channel to see the videos.