Buckwheat is easy to cook (faster than rice) and it makes a good side dish. Low in calorie, completely gluten free and fat free, buckwheat serves as a ‘diet’ food in Eastern Europe. Buy it at some grocery stores and at any Eastern European stores (Polish, Russian).
Take 1 cup of buckwheat, rinse well until the water is clean and clear. Put it to a saucepan and add 2 cups of water. Bring to boil, salt to taste, reduce heat to low. Simmer covered for 10-12 minutes. Then let stand for additional 5 minutes.
Add a bit of butter or low sodium soy sauce to cooked buckwheat to enhance the taste (optional).
Try it with baked salmon or vegetables, for example, sauteed zucchini cooked with tomato, onion, and garlic.
- 1 cup buckwheat
- 2 cups water
- salt to taste
- 1 tsp butter (optional)
- In a deep bowl rinse the buckwheat under running warm water until water is clear
- In a saucepan or pot combine buckwheat with water and heat
- When water boils, salt to taste
- Reduce heat to low, and simmer covered for 10-12 min
- Turn off heat and let stand for additional 5 min
- Serve as a side dish
Note: 100 grams of cooked buckwheat (a.k.a. kasha) has the same amount of dietary fiber (5 gr) as 100 grams of cooked quinoa. However, kasha is a cheaper option. Slimming on a budget works. Just find the right substitutes.