Traditionally buckwheat is cooked with eggs which keeps the kernels from getting mushy and sticking to each other. Using the method below your buckwheat will cook up perfectly. Buckwheat goes well for breakfast or brunch; a tasty, healthier substitute for hash browns. This dish partners well with our REAL Green Veggie Tofu Scramble.
1 onion chopped
1 cup buckwheat groats
2 cups water
Optional: 1/4 cup walnuts (or other nut or seed), coarsely chopped
1. In a deep fry pan, dry sauté onions, stirring occasionally. Cook for about 10 minutes, adding about 2 tablespoons of water whenever onions begin to stick. Cook until onions are translucent and lightly browned.
2. In a separate fry pan, add the buckwheat groats. Toast for ten minutes on medium high heat, stirring occasionally. Carefully add the buckwheat to the onions. Add 1 cup of water and stir. Cook on medium heat until water is absorbed, then add the remaining water and cook until buckwheat is tender.
3. The fry pan that was used to toast the buckwheat can now toast the walnuts. Toast over medium high heat, stirring regularly for about 5-10 minutes. Do not let them burn.
Place the buckwheat and onions in a serving dish or individual bowls and top with toasted nuts.