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  • Snack on Crunchy Buckwheat Groats

    1 vote
    Snack on Crunchy Buckwheat Groats
    Prep: 5 min Cook: 5 min Servings: 1
    by Linda Simon
    21 recipes
    >
    Plain buckwheat groats have a soft crunch right out of the bag. But I wanted to try dressing them up a bit, and this was an addictive hit. Yes, it is. It means a grain without the hull. Except that buckwheat isn’t truly a grain. And it is not wheat. So maybe it isn’t the best word here, but it is what this whole seed is called. We need tee shirts that say, “Eat more buckwheat!” Buckwheat improves your flow. Your cardiovascular flow that is. It lowers cholesterol and high blood pressure. It also improves glucose and insulin response. And it quiets the “hungry, hungry” whispers for a long time. Balsamic vinegar is gluten free. You’ll have to look for gluten free soy sauce. Caution, caution! Many brands are made with wheat and soy. They will have wheat on the ingredient label and the allergen statement. You want soy sauce made only with soy. It may be called soy sauce or tamari. You can probably findit locally, or order online.

    Ingredients

    • 1 cup buckwheat groats 170 gm
    • 1 tablespoon butter or oil 15 gm
    • 1 tablespoon balsamic vinegar 15 ml
    • 1 tablespoon gluten free soy sauce 15 ml

    Directions

    1. Put butter and groats in a small saucepan. Stir and cook over medium heat until the buckwheat darkens a bit and you get a fragrant nutty whiff. This will take only a few minutes.
    2. Sprinkle vinegar and soy sauce over groats. Stir to combine well.
    3. Spread groats in a shallow pan. Allow to cool and dry, about 15 minutes.
    4. Hide them if you need them for later.
    5. They store well on the counter, no special treatment needed.

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