Buckwheat Stir In

I have had a package of Bob's Red Mill Buckwheat sitting in the cupboard for a while. Given the extra time that I have right now, I decided to open it and use it in a recipe. I enjoy buckwheat, I am not sure why I do not use it more regularly in my cooking routine. Cooked buckwheat provides a good source of protein, fiber, minerals, and antioxidants. It may improve blood sugar control. Buckwheat may be used much like rice, as a side dish or as the star of a main dish as I explain below.

I made a batch pf buckwheat following the directions on the package, a 1:2 ratio of buckwheat to water. I took two cups of the cooked buckwheat and used it for the following recipe. I saved the rest for another meal.

Buckwheat Stir In Ingredients (2 servings)

• Lettuce
• 2 cups (cooked buckwheat)
• 1/2 cup diced red onion
• 4 cloves (medium size) garlic, peeled and diced
• 1 cup diced sweet potato (I use organic)
• 2 TBSP dried rosemary
• 1/2 cup vegetable broth (low sodium) 

Instructions:

• Satuee vegetables in a pan with just enough olive oil to cause them not to stick to the pan. 
• Add vegetable broth to soften the sweet potato
• Once most of the liquid is gone, add the buckwheat and rosemary and stir to combine
• Serve over a bed of lettuce