This is a gluten-free buckwheat recipe with veggies delicious and very easy. If you want to know how to prepare and how to cook the buckwheat, I teach it easily, step by step. This is one of my best recipes.
Buckwheat is an wholegrain quick-cooking cereal compared to other whole grains such as brown rice. It is eaten in the form of grains or flours such as pasta, noodles or bread. It is also used to make buckwheat sweets. It is usually used by celiacs or people who want to avoid gluten, because this whole grain does not have gluten. You’ll find it in many vegan and vegetarian recipes. Although it is a cereal that is in fashion, it was used for millennia in several countries of the north of Europe. You can combine other cereals well with lentils, chickpeas and other legumes, while with an infinity of vegetables and vegetables.
1 Mug Buckwheat (Puffed the Night Before)
100 grams of nuts (puffed the night before)
200 Grams Mushrooms
A little fresh parsley
1 1/2 Cup Broth or Baking Water Broth or Water
1 tablespoon extra virgin olive oil
3/4 Cup of rice or oat milk to prepare nuts
1 teaspoon sea salt or Himalayan
1 tablespoon of tamari or soy sauce
– The night before, soak buckwheat and walnuts, separately.
– Paste and wash the buckwheat with cold water.
– Chop the onion in small dice and sauté with the oil until golden.
– Add the buckwheat to the onion, the cup and a half of water, and the teaspoon of sea salt. Stir gently.
– When it reaches the boiling point, lower the heat to a minimum, cover and cook for 15 minutes or until the broth is absorbed and the cereal is soft. If not, add a little warm water and cook for a few more minutes.
– While cooking the buckwheat, strain and wash the nuts to soak.
– Grind the nuts together with the 3/4 water or vegetable milk and a spoonful of tamari or soy sauce (OR a teaspoon of sea salt)
– Process as much as you can until creamy consistency.
– Cut the mushrooms and sauté without oil until they are soft and golden.
– Once cooked the buckwheat turn off the heat and add the cream of walnuts and half the mushrooms.
– Mix gently and cover for one minute.
– When serving, add the rest of the mushrooms and the parsley cut and washed.
This recipe accepts some variants and you can make some steamed broccoli to balance it and add it, or enough parsley or other raw green leaves, or a little bit of my alkaline salad recipe.
If you want to learn buckwheat tricks, why let it soak, what properties it has, why it’s good to eat this whole grain often, if it cools or warms the body, etc., read my other article dedicated exclusively to buckwheat.
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