It is very interesting, and many may not know this but buckwheat is cultivated in different parts of India and is used in their cuisine.
I thought I would share this lovely and super tasty dish which is also very easy to prepare.
I find it extremely nourishing and satisfying especially at this time of year.
Enjoy. Love Chef Mel xxx
1 cup buckwheat rinsed and soaked for a few hours in 1.5 cups water
1 cup sweet potato diced
1 teaspoon chopped red chili pepper
1 tablespoon peanut butter
1 teaspoon cumin seeds
1 tablespoon brown rice syrup
1-2 tablespoon chopped cilantro
1.5 cups water
1 teaspoon finely chopped ginger
1-2 tablespoons olive oil
|I used one of these chilis|
Warm the oil and add the cumin seeds. Saute until they crackle.
Add the sweet potato and sauté for 1-2 minutes.
Pour the soaking water from the buckwheat into a measuring cup to note the amount.
Add the buckwheat to the vegetables. Mix gently to coat with the oil.
Add the same amount of fresh water as the remaining soaking water.
Add a ¼ teaspoon of sea salt.
Bring to a boil on a medium flame and add the rice syrup and peanut butter.
Mix gently and place into a serving dish.