ROASTED BUCKWHEAT RECIPES RECIPES

Steps:

• In the pot, rinse the groats under cold water until water runs clear.
• Add 1 cup of water to buckwheat and add a pinch of salt.
• On high heat, bring the water with buckwheat to boil. Then reduce the heat to medium and simmer until all water evaporated. This should take about 10 minutes.
• Fluff the buckwheat with a fork and add butter or ghee for a richer flavor. The groats should be soft, but not falling apart.
• Serve as a side dish or enjoy it on it's own!

Steps:

• Steam the squash in a double boiler or steamer basket for 10 minutes, or until tender. Be careful not to overcook. Set aside and let cool.
• Place the buckwheat and 1¾ cups hot water in a medium saucepan and bring to a boil over high heat. Remove from the heat, cover, and let stand for 10 minutes, until the water is absorbed and the grains are soft but chewy. Drain any excess water. Fluff the grains with a fork and set aside to cool.
• To make the dressing, combine the lemon juice, vinegar, and garlic in a small bowl. Add salt and pepper to taste.
• In a large mixing bowl, combine the squash, buckwheat, onions, tomatoes, and cilantro or parsley. Add the dressing and mix well.
• In another bowl, toss the arugula and spinach in the orange juice. Place the greens on individual salad bowls, and top with the grain mixture. Serve garnished with the pumpkin seeds, either chilled or at room temperature.