Buckwheat with Mushroom Ragout

Surprise! Buckwheat is not a grain. It is actually a seed of a plant related to rhubarb. Still, its nutritional value surpasses that of many grains and it is gluten free.

While, buckwheat has a distinct, earthy flavor, it is mild enough to accommodate others that might come its way.   Mushrooms of any variety are ideal. 

Buckwheat is also an excellent accompaniment to stews. Even a curry, with a complex combination of herbs and spices, will find buckwheat to be a strong partner on the plate. It will proudly carry dominant flavors without losing its integrity or its bite.

I cook buckwheat about every two weeks.  We love having it in the fridge for a quick meal or a snack. I usually use plain water, as my liquid so that we can use the seed in sweet and savory dishes.  I also tend to use less liquid, about 2.5 cups, to keep the texture al dente.  The buckwheat will be re-heated in various preparations and I wouldn’t want it to become mushy. 

The easiest way to enjoy freshly cooked buckwheat is with a pat of butter, salt, and pepper.  This simple preparation will become one of your favorite side dishes.  I love to add a few tablespoons of buckwheat to a cup of chicken broth. My husband eats it as cold cereal by adding milk (nut milk is great too) and blueberries.  We also love it in our omelette or a frittata. 

Let’s give this versatile seed the respect it deserves. Start your morning with a warm and creamy buckwheat cereal featuring soy milk and maple syrup. For lunch, buckwheat patties with smoky shallot jam. For dinner, buckwheat with mushroom ragout…delicious.