Buckwheat is a delicious gluten-free grain. Yes, it has the word “wheat” in it, but it is really a seed that does not grow on grass and we eat it like other grains. When I think of buckwheat, I think of buckwheat crepes from France, soba noodles from Japan, and kasha from Russia. Buckwheat is a good source of the minerals manganese, copper, and magnesium, is a good source of fiber, and may help balance blood sugar.
This recipe can be made savory as I have done here, but you could cook it with almond or coconut milk, add some cinnamon, and a chopped apple or two and have a delicious breakfast or dessert.
1 cup buckwheat groats
3 Cups stock (vegetable or chicken) or water
1 tablespoon of olive oil, butter, or ghee
a pinch of Himalayan or Celtic salt
optional 1 bunch of fresh herbs (Italian parsley, basil, cilantro …) chopped
Preheat oven to 375°.
Bring the stock or water to a boil. Add the salt and stir to combine.
Place the buckwheat in a shallow baking dish. Add the olive oil or other fat. Pour boiled stock or water over the buckwheat and stir to combine.
Cover the baking dish with parchment paper and then cover tightly with a piece of aluminum foil. Bake for 1 hour. When buckwheat is done, fluff with a fork and stir in chopped herbs if using