Buckwheat, mushrooms & wakame

Did you know that buckwheat is actually a fruit kernel? Buckwheat (Fagopurum esculentum) comes from the common dock and rhubarb family, however it is often categorised as a grain. It belongs to the goosefoot species (Chenopodiaceae) that includes quinoa spinach, rhubarb, beets and sorrel. Most people would know the buckwheat flour used in American breakfast pancakes and Russian blinis, however, the lesser known buckwheat noodles are very much a part of Japanese cuisine, especially in the summer when they are served chilled over ice with wasabi and shoyu. Whole roasted buckwheat groats that have had the husk removed are called kasha. This and more gems like it can be found in my book The Healing Feeling.

Buckwheat, mushrooms & wakame

1 cup buckwheat kernels (kasha)
2 cups water
50g dried wakame seaweed
1 tablespoon macadamia oil
2 teaspoons grated ginger
1 garlic clove, grated
1 ½ cups assorted Japanese mushrooms
1 cup green vegetables – asparagus, snow peas, sugar snaps
¼ cup almonds
4 tablespoons tamari
20g black sesame seeds 

Garnish
Spring onions, sprouts and/or micro herbs 

  • Bring 2 cups of water to the boil, add buckwheat.
  • Simmer for 15 minutes or until tender and all water absorbed.
  • Soak seaweed in a small amount of warm water to reconstitute.
  • Heat oil in a large pan, add ginger, garlic and mushrooms.
  • Sauté for 5 minutes. Add green vegetables, almonds and tamari.
  • Transfer cooked buckwheat to a large mixing bowl.
  • Add mushrooms, vegetables and fold in tahini mustard dressing.
  • Serve up on a large platter and sesame seeds.
  • Garnish with spring onions, sprouts and/or micro herbs.

Tahini mustard dressing  

1 tablespoon apple cider vinegar
2 tablespoons tahini
I teaspoon grated ginger
I teaspoon seeded mustard
Juice of ½ orange
¼ teaspoon salt

  • In a blender combine apple cider vinegar, tahini, ginger, mustard, salt.
  • Process until smooth and creamy.

Serves: 4 – 6 as a side
Difficulty: Easy
Prep: 20
Cook: 10
Total: 30

Pics by me and also Our Food Lens

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