Buckwheat is an interesting healthy ingredient: it is not related to wheat and it is not a grass. It is a member of the same family with sorrel or the rhubarb (Polygonaceae). Buckwheat is a rich source of protein, fiber, B Vitamin. 72% of its composition is charbohydrates, making it a healthy substitute of rice. In Italian it is called “grano saraceno”, in Spanish “alforfón”, in Russian “grechikha” and in Romanian “hrişcă”.
Easy to prepare and super versatile, the recipe bellow serves you as a guideline to put together a healthy dish for the week with literally what you can find in your fridge.
Buckwheat Salad
Print RecipeIngredients
- 200 g of buckwheat
- 1 apple
- 1 kohlrabi
- 1 spring onion
- pinch of salt, pepper and half a tea spoon of paprika
- juice of a lemon
- 5 leaves of fresh mint
Instructions
Boil a pot of water with salt
When the water is boiling add the buckwheat and leave boiling for 15 minutes on a small-medium fire
Once boiled drain the buckwheat and leave to cool down
Chop the apple and the kohlrabi in small bite cubes and place in a bowl
Chop the spring onion and the mint and mix with the apple and kohlrabi cubes
Add the lemon juice, the salt, pepper and paprika
When the buckwheat has cooled down mix it with the above ingredients
Notes
Serve as a cold salad. I have chosen traditional Romanian dishes from the area of Horezu.
