Buckwheat cereal is one of my lifesavers. I have two types I alternate between: Pocono organic cream of buckwheat and Wolff Kasha. The cream of buckwheat is very light, almost bland, and absorbs flavors (like berries!) beautifully. The kasha has a nutty flavor, and stands well on its own. Both forms cook quickly and are good for breakfast, lunch, brunch, or a quick supper. It’s particularly handy to soak the cereal overnight- then it just needs a few short minutes in the microwave before it’s ready to eat.
Learn more about buckwheat, a whole grain.
Creamy Buckwheat with Berries
Being in Massachusetts, I usually buy extra bags of cranberries in season to freeze for the winter and spring. If you do not have access to frozen cranberries, try tart blackberries, sour cherries, or even chopped green apple.
3 T dry cream of buckwheat cereal
1/4 t ground cinnamon
1/3 c frozen cranberries (fresh, in season)
1/3 c frozen blueberries (fresh, in season)
1 t ground flaxseed
3 T sliced almonds
1-2 t maple syrup
Optional: 3-4 T milk or faux milk of choice
Place the buckwheat cereal in a bowl with 3/4 c water. Soak overnight (or just while you make your coffee). Microwave, or cook on the stovetop, for 2-10 minutes. If you soaked it overnight, it will need less time. Add the cinnamon, berries, flaxseed, almonds, and maple syrup and heat for another 1-2 minutes or until the berries have warmed.
Gingered Kasha with Fruit and Walnuts
This makes a nice whole grain side dish. Serve it instead of pilaf, or stuffing.
4 T kasha, fine*
1 c water
1/2 t cinnamon
1/4 c raisins
2 T diced apricots
2 T diced candied ginger
3 T chopped walnuts
Soak the kasha overnight. Stir in the remaining ingredients, and cook in the microwave or on the stove until done. Alternatively, all the ingredients except the water can be placed in a thermos, and 1 cup boiling water poured over them. Seal the thermos. In 1-2 hours, it will be ready to eat.
*You can use coarse kasha, but you will need to cook it longer.