Giving ancient grains a new look
What is it? Contrary to its name, gluten-free buckwheat (called kasha when roasted) is not wheat at all; it’s a fruit seed related to rhubarb. Balkan peoples first cultivated buckwheat in 4000 B.C.
Nutrition: Buckwheat contains ample minerals including magnesium, phosphorus, and manganese and vitamins such as niacin and vitamin B6. Plus, it’s extra high in soluble fiber, which slows glucose absorption.
Cook: Add 2 cups water to 1 cup buckwheat; bring to boil; simmer for 12–15 minutes; let stand 5 minutes.
Did you know: For a traditional Russian dish called kasha varnishkes, add sautéed onions and mushrooms to cooked kasha and bowtie pasta; season with chopped parsley and salt and pepper to taste. A filling vegetarian meal.