Buckwheat is an awesome alternative to rice or toast. Contrary to popular belief, it is not actually wheat but rather wheat’s far off distance cousin who occasionally drops in for a cuppa.
1 cup of buckwheat
2 1/2 cups of water
2 eggs, cooked just the way you like them
salt/pepper to taste
1. Wash the buckwheat before cooking it to ensure that there are no nasties.
2. Cook buckwheat in 2 1/2 cups of water in a saucepan. Stir occasionally and keep an eye on it, no one needs burnt buckwheat! You may need to add extra water if it’s sticking to the bottom of the pan.
3. When the buckwheat is ready, it’s soft to chew but not mushy.
4. Cook up your eggs.
5. Place eggs on buckwheat and season with salt/pepper. Sometimes
I add a bit of dairy free margarine to the buckwheat for a bit more flavour.
Deann Glenn introduced buckwheat to me in 2007 and it’s truly the gift that keeps on giving.