Two days ago I made buckwheat and beetroot to be the leading stars of my dish. Have you ever made a recipe with whatever you had available at home in a given moment? I have. Countless times and buckwheat was the main ingredient quite frquently.
I have always loved buckwheat even as a child.
The recipe is simple and super fast to make. That is the way I have liked my food to be prepared, fast and healthy. Buckwheat and beetroot are perfect combo to me and the dish is just what I needed on that day: blissfully tasty and colourful.
What will you need to make it:
- 1 cup of buckwheat ( I used pretoasted one)
- 2x medium size beetroots with leaves – f you do not find beetroots with leaves, you can add spinach. Anything green really will be good. I would recommend to add kale as well.
- 1 bigger onion
- 2x tsp of coconut oil
- sea salt
oh and the most vital ingredient: some LOVE 🙂
In the medium size pan, combine 1 cup of buckwheat and 1 and 1/2 cup of water. Bring it to simmer and then put lid on and allow the buckwheat to simmer for 15 to 20 minutes. Wash and chop two beetroots and boil them.
Chop the onion and put two teaspoons of coconut oil and fry it slightly in a separate frying pan. Once the onion is translucent, add chopped beetroot leaves and stir it with onion for 3 minutes. Add boiled beetroots and then add buckwheat. Throw some sea salt and pepper to season and Voila 🙂 Oh and remember to sprinkle with love.
I think buckwheat has been underappreciated for a long time.
And it really should not be as your dose of fibre, potassium, vitamin B6 and iron is served with it. Not to mention that it facilitates your immune system with zinc and magnesium. What is your cooking experience with buckwheat? Are you a fan or not? Comment below if you have your recipe to share . Bon appetite!
Light and hugs from me
March 14, 2018