Recipes for Buckwheat

Ingredients

• 1 cup expired buckwheat
• 2 cups water
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. In a saucepan, bring water to a boil. Add the expired buckwheat and cook for 10-12 minutes or until tender. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium heat.
3. Add the onion and garlic, and sauté until fragrant and translucent.
4. Add the carrot, bell pepper, and broccoli. Stir-fry for 3-4 minutes or until the vegetables are slightly tender.
5. Add the cooked buckwheat to the skillet and stir to combine with the vegetables.
6. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, and pepper.
7. Pour the sauce over the buckwheat and vegetables. Stir-fry for an additional 2-3 minutes, ensuring everything is well-coated and heated through.
8. Serve hot and enjoy!

Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1 tablespoon melted butter

Instructions

1. In a large bowl, combine buckwheat flour, all-purpose flour, sugar, baking powder, and salt.
2. In another bowl, beat the eggs and then add the milk and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Heat a griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle and brown on both sides.
5. Serve hot with your choice of syrup or fresh fruits.

Ingredients

• 1 cup slightly expired buckwheat
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the vegetable broth to a simmer.
2. In a separate large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
3. Add the sliced mushrooms to the saucepan and cook until they release their moisture and start to brown.
4. Add the slightly expired buckwheat to the saucepan and stir to coat it with the oil and mushrooms.
5. Pour in the white wine and cook until it is mostly absorbed by the buckwheat.
6. Begin adding the simmering vegetable broth to the saucepan, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the buckwheat is cooked and creamy, about 25-30 minutes.
7. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste.
8. Serve the buckwheat and mushroom risotto hot, garnished with additional Parmesan cheese and parsley if desired.

Ingredients

• 1 cup slightly expired buckwheat
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
3. Add the buckwheat, vegetable broth, dried thyme, and bay leaf to the pot.
4. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes or until the buckwheat is tender.
5. Remove the bay leaf and season the soup with salt and pepper to taste.
6. Serve hot and enjoy!

Ingredients

• 1 cup expired buckwheat
• 2 cups water
• 1 sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a saucepan, bring water to a boil. Add the expired buckwheat and cook for 10-12 minutes or until tender. Drain and set aside.
3. Place the sweet potato, zucchini, red onion, and red bell pepper on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat the vegetables evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
5. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper.
6. In a large mixing bowl, combine the cooked buckwheat, roasted vegetables, and the balsamic dressing. Toss gently to coat everything evenly.
7. Garnish with fresh parsley and serve the salad at room temperature or chilled.
8. Enjoy this nutritious and flavorful buckwheat salad!