Buckwheat and Greens

I’ve been cooking with so much quinoa lately and decided it was time to change things up and experiment with different grains.  I love cooking with buckwheat flours and I adore buckwheat soba noodles but hadn’t had much experience cooking with it.

Many people think that buckwheat is a cereal grain in the wheat family. But buckwheat is actually a fruit seed that is related to rhubarb and sorrel, making it a suitable alternative for people who are sensitive to wheat products or have a gluten allergy. Buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge.

For a simple buckwheat recipe, try this delicious mushroom, kale, spinach and Sunshine Burgers saute.

  • 2 cups uncooked buckwheat
  • 4 cups water
  • Pinch of sea salt
  • 2 tbsp olive oil
  • 1.5 cups crimini mushrooms, sliced
  • 6-7 leaves of kale, chopped
  • Handful of spinach leaves
  • 1 Southwest Sunshine Burger patty
  • 1 avocado, sliced

Place buckwheat, water and a pinch of sea salt in large pot.  Bring to a boil and cook for 7-8 minutes or until buckwheat is tender.  Remove from heat, drain and rinse the buckwheat and set aside.  In a medium saucepan, heat the olive oil and a pinch of sea salt over high heat.  Add the mushrooms and saute until golden on one side.  Stir in the kale and spinach and saute for a couple of minutes or until the greens start to become tender.  Crumble and add in the Sunshine Burger patty stirring for about another minute.

Serve veggie mixture on top of buckwheat and add sliced avocado.  Enjoy!

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