Recently I rediscovered buckwheat and fell in love with it! Not only it is a pretty healthy grain rich in minerals and fiber (and I should know after my first course in nutrition 🙂 ) , but those little popping groats are so much fun to eat. Not to mention that every time I cook it (and it is quite often these days) it always takes me back to my childhood, when this super grain was a staple on our plates. I have been told that there was hardly any choice back then when it comes to groceries, unless you were lucky enough to grow your own food in the country. Which my family was! Apparently folks in the city had to settle for not much more than bottles of vinegar on the shelves… Hmmmmm, she sighted silently immersing into the distant past. 😉
But I digress.
So I created couple of pretty funky and oh, soooo yummy recipes that may have a potential of becoming the ultimate comfort food. For me, at least.
First one, came out of nowhere while I was looking through my fridge trying to answer the timeless question of “what’s for dinner?”. And there she was – a beautiful and totally unused head of green cabbage. Making long story short – it found its purpose in a buckwheat and cabbage lasagna with mushrooms, which to my surprise was a total hit with the family. Must have been the butter… 😉
I promise I’ll post the recipe and some photos as soon as I recreate it, but for today, I’d like you to meet my latest creation starring buckwheat: a healthy veggie stir fry to keep Catholics happy (you know Friday…Lent… etc) alongside vegetarians of the planet! Heck! If you replace butter with olive oil we can even welcome vegans to the club! Or if you are like me, a shameless omnivore with a tooth for veggies, this will make you feel happy, regular and healthy.
So here we go – Polish traditional grain gets interesting, Eastern twist. Guess it can be called a fusion dish!
Ingredients (in the order of appearance on the Big Pan):
Serves approximately 4 people, unless they are very hungry. Or they love buckwheat!
1 teaspoon of butter
1/2 onion, finely chopped
2 cups of cooked buckwheat (I use the kind that have not been roasted)
1 red bell pepper, chopped
1 cup of fresh bean sprouts (I just sprouted mung beans so they made their official debut on the Big Pan in this recipe)
2 tablespoons of sweet chili sauce (try to buy one that has only ingredients you know how to pronounce)
leaves of cilantro to garnish (but I like it so much that every time I use those leaves they turn into one of the ingredients)
In a pan melt the butter over a medium heat. Add onion and fry it until translucent (about 3 minutes). Stir in the buckwheat and cook for about a minute to reheat the grain. Add pepper, stir and cook for about 2 more minutes until pepper chunks start to wilt but they are still crunchy. Throw in the bean sprouts and the sauce. Cook another minute stirring ingredients to coat with the sauce.
Take off the heat, garnish with fresh cilantro leaves, plate and enjoy!
If you try and like this recipe, don’t forget to share your comments and pics on the FB fan page!