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Buckwheat and Ways to Use It


hirekatsu /

So I finally picked up an issue of Bon Appetit the other day, curious to see how it would compare to the now defunct Gourmet (sob).  And I was pleasantly surprised to find that there were quite a few in-depth articles similar to what I would expect in Gourmet.  One of them was about buckwheat.

Now, am I the only person here who assumed that buckwheat was just some form of wheat?  Well apparently, buckwheat is a whole other plant, and the “grains” of buckwheat are actually the seeds of the buckwheat plant.  The buckwheat recipes in Bon Appetit led me to do a little research of my own, and it turns out that buckwheat is really good for you.  As in, it’s rich in fiber, minerals, protein and antioxidants.  Oh – and buckwheat is gluten-free.  What’s not to love?

So expect some experimentation with buckwheat in future recipes.  In the meantime, here’s an article I wrote for about the nutritional benefits of buckwheat.

Buckwheat: A Healthier Starch

Please post a comment if you’d like to share a great way to cook buckwheat!

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