The magical buckwheat

Buckwheat (sometimes referred to as kasha) http://en.wikipedia.org/wiki/Buckwheat looks like grain or rice. Unlike rice or serials it is very easy to digest. This could be in part because buckwheat is a flower rather than grain. Surprisingly other than in crepes buckwheat is virtually unknown in North America. You can sometimes find it in health stores, but they often sell the un-roasted kind and for a ridiculous price.

The best place to buy roasted buckwheat is a Russian (гречка), Ukranian (греча) or Polish (gryka) store. A 2 lb bag should cost about $3-4 and would last 1 to 2 weeks of daily use.

Buckwheat makes for an excellent breakfast or a side dish. It is somewhat calories light though, if that is a concern.

In terms of cooking the instructions are basically the same as for cooking rice.

• 1 cup of roasted buckwheat
• 1.75 cups of water (the best ratio that I found is just slightly less than 2 to 1)
• 1/2 tea spoon of salt
• 1 tbl of butter or vegetable oil (optional)

Instructions:

1. Wash buckwheat. Watch out for twigs or very rarely small stones.
2. Combine water, buckwheat, salt (and vegetable oil if you are using it, but not butter)
3. Bring to a boil
4. Reduce to simmer and keep on heat for 15 minutes
5. Remove from heat and add butter (if you are using it)
6. That's it

Taste index, out of 5: 3
Heartburn safe index, out of 5: 5