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Written by Tania
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Buckwheat, although classified as a grain, is actually the triangular
seed of a member of the rhubarb family and no relation to wheat. It
contains beta carotene, most of the B group vitamins and is a
nutritious source of complex carbohydrates. Buckwheat is also
gluten-free. Both the grain and its flour are used in cooking.
Buckwheat is sold both plain and roasted. Roasted buckwheat is slightly
darker and has a richer, more intense flavor than plain.
Buttered Buckwheat
A wholesome and tasty substitute for rice to accompany curries and
stews.
Serves 2 - 4
50g unsalted butter, softened
Grated zest and juice of 1 lime
1 clove garlic, crushed
1 tablespoon freshly chopped coriander
Quarter teaspoon ground mixed spice
Salt and Black pepper
A pinch of cayenne pepper
225g roasted buckwheat
500ml boiling water or vegetable stock
1. In a small bowl, beat together the softened butter, lime zest and
juice, garlic, coriander, mixed spice, salt and black pepper and
cayenne. Cover and set aside to infuse for at least 30 minutes.
Meanwhile, preheat the oven to 200 degrees C (400 degrees F, gas mark
6).
2. Lightly grease a roasting dish, sprinkle the buckwheat into it and
pour over the boiling water or stock. Cover the dish with foil and a
tight-fitting lid if possible, and bake for 20 minutes. Remove from the
oven and leave to rest for 5 minutes.
3. Remove the lid and foil and stir in the spiced butter, forking it
gently through the buckwheat. Serve the buckwheat at once to accompany
a spicy meat or vegetable stew.
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