A stranger - Buckwheat.

This hearty plant is actually not a grain nor grass, buckwheat is not related to wheat, instead it's a fruit related to rhubarb and sorrel - thus it's great for wheat(protein gluten) sensitive people.
Buckwheat is also helpful for keeping your cholesterol levels normal and helps prevent high blood pressure and helps lower your blood sugar.
The grain-like fruit has various commercial uses - Beer, Flour (Also providing many flour products.), Honey. There are even buckwheat pillows!



As whole buckwheat, this food is crammed with nutrients, you've got your fiber, magnesium, manganese and tryptophan. It's also has one of the highest hunger satisfication levels - Amazing plant, isn't it?

The most common way of preparing Buckwheat would be porridge, either cooked in a large pot or in a frying pan with a lid on. You can use water for boiling buckwheat, or broth (Either self-made or using a stock cube.). When preparing buckwheat in a frying pan, it's easy to chuck in some cut vegetables or meat if you prefer and let it simmer together, allowing the flavours to combine under the lid.

Simple Buckwheat. (20-35mins.)
Either pot or a frying pan. 
Serves 2
- A cup of whole Buckwheat
- Two cups of water or broth
- A drop of butter

Prepare your buckwheat in a pot if you prefer to have the porridge on its own or as a side dish.

Turn the heat to medium, drop in your butter and add the buckwheat, heat for a few moments, add water. (Use a kettle to bring the water to boil.)
Add a dash of salt, and let it simmer under the lid, stirring once in a while. The porridge is ready when all the water has been absorbed.

Buckwheat porridge on it's own can be served with milk, a drop of butter, or sour cream. (Try flavouring the sour cream with a drop of either green or black pepper, dried dill, pinch of salt and some freshly squeezed lemon.)


                                                                                     Enjoy!