Buckwheat is technically a seed, not a grain, and it's no relation to wheat. It originated on the Russian steppes and is a good warming winter grain.
It is strongly flavored — as you know if you've eaten buckwheat pancakes. I tend to serve it with mushrooms — a classic combination. Last week I cooked it up with potatoes to balance the intensity of the buckwheat. Served with steamed vegetables, it made a simple healthy dinner.
But there was a lot left over. I thought a bit, and then I realized it would be great for breakfast as a sort of hash.
Knowing this might be a little weird, I did not offer it to Larry. But I enjoyed it every morning for a week.
I scooped the grains and potatoes into my small cast iron skillet, fried them up, bashing them a little, and then added an egg — sometimes a hard-boiled one that I bashed into the mix, other times I moved the buckwheat to the side and fried an egg in the pan next to it. Salt, a good grinding of pepper and a drizzle of rooster sauce and I had a stick-to-the ribs-breakfast.
I encourage you to try it with whatever leftover grains you have in your fridge.
And if you want to try buckwheat with potatoes, here's the recipe.
Buckwheat and Potato Casserole
1 1/2 cups buckwheat (also known as kasha)
3 cups water
1 1/4 lbs potatoes, peeled and cut in 1-inch pieces1 cup diced onion (1/2 large one)
1 tbsp organic canola oil
Bring the water to a boil, add a little salt, and cook the buckwheat, covered, 15 minutes. It should absorb all the water.
Meanwhile, cook the potatoes in boiling salted water until soft. Drain and set aside.
Fry the onion in the oil until lightly browned.
Combine all together in a large bowl. Add 20 grinds of black pepper and a little salt to taste.
Scoop into an oiled casserole. Bake at 350°F for 20 minutes.
Serves 6-8
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