Buckwheat as a side dish

Buckwheat is an ingredient that is widely used in Europe and not so much here. It has many nutritional benefits and is a good and fast alternative to your rice sides to endless dishes.

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein gluten's. It also has been shown in some studies to control blood sugar levels. Buckwheat and other whole grains are also a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. Super food that is made in minutes!!!

The way I cook this grain is the same as you do with rice. One part of grain to two parts of liquid. I start by sauteing 3 small chopped carrots in olive oil. Then I add 3 cups of buckwheat and saute it with grains till all coated. Next I add 6 cups of organic chicken stock and let simmer on low for about 10-15 minutes. Once all liquid is evaporated fluff it with the fork and serve. Enjoy!