Three recipes for buckwheat on your autumn table |
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Three recipes for buckwheat on your autumn table
You wish to surprise your close ones with the original and delicious food?
With a dish that is also healthy?
I suggest three recipes with buckwheat, which will amaze your family and warm them in this cold weather.
Why buckwheat?
Buckwheat is a very healthy food, it:
- is rich in dietary fiber
- contains eight essential amino acids
- is an excellent source of minerals - contains phosphorus, magnesium, iron, zinc, copper and manganese
- is rich in flavonoids, especially routine
- regulates blood sugar, good for diabetics
- reduces high blood pressure and cholesterol
- is gluten-free, suitable for allergic persons
- improves cardiovascular health
- reduces the risk of cancer
Buckwheat is particularly suitable for cold weather because it has warming properties.
1. Pone with buckwheat
This is a very easy way to use buckwheat flour for making energy-rich meals, suitable for cold climates.
Ingredients:
- 1 cup of buckwheat flour
- 3 cups of water
- 1 teaspoon of grounded cinnamon
- 3 teaspoons of sesame seeds
- gomashio
- salt
Preparation:
Briefly fry buckwheat flour in a large frying pan. Pour water over buckwheat flour and keep stirring and be careful not to create lumps. Add the cinnamon and salt.
Place the resulting mixture into "molds" for baking cakes and sprinkle it with roasted sesame seeds. Bake in preheated oven for 30-40 minutes.
Before serving, season with gomashio. After you eat this, you will be full of energy!
2. Baked buckwheat with kale
Preparing this dish takes a little more effort and time, but make sure to try it, it is worth the trouble!
Ingredients:
- 200 g of buckwheat grain
- 15 kale leaves
- 1 rosemary branch
- 200 g of grated parmesan
- integral breadcrumbs
- bechamel
Preparation:
Wash, strain and dry buckwheat. Briefly fry, add water (ratio of 2 to 1) and rosemary branch, cover the pot and cook buckwheat over low heat for about 20 minutes.
Season cooked buckwheat with grated parmesan cheese.
Clean and wash kale leaves, briefly boil them and drain well.
Grease a baking pan and sprinkle it with breadcrumbs.
Stack one layer of cabbage and a layer of buckwheat, but make sure that the last layer is buckwheat.
Prepare bechamel sauce: place the pot over the fire with a few tablespoons of oil and add 3-4 tablespoons of wheat flour. Briefly fry flour. Gently stir, add water or vegetable foundation until you get a thick mixture.
Season bechamel sauce with thyme, a few teaspoons of grated parmesan cheese and a pinch of salt.
Pour the bechamel sauce over the buckwheat. Bake buckwheat in the oven for 15 minutes on medium heat. Turn on the heat in the last 5 minutes in order for a crust to form at the top of the buckwheat.
Leave it in the oven for five more minutes. Serve this dish warm.
3. Buckwheat with broccoli
Ingredients
- 200 g of buckwheat grain
- 300 g of broccoli
- 1 potato
- 1 clove of garlic
- one red pepper
- 2 tablespoons of shoyu sauce
- olive oil
- salt
Preparation:
Wash, strain and dry buckwheat. Fry, add water (2:1), cover and simmer for 20 minutes.
In another pan fry garlic on oil mixed with red peppers and potatoes, sliced into dices. After ten minutes, add cleaned broccoli. Cover the mixture and cook over medium fire until broccoli becomes tender.
Finally, add the buckwheat and leave the mixture over the fire for a few more minutes. Before removing from fire, add shoyu sauce. Serve this dish warm.
You have your own way of preparing buckwheat? Share your recipes with us!
These recipes were taken from the book "Grains: Properties, applications and activities" by Walter Pedrotti.
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