Buckwheat is actually a fruit seed, as opposed to a grain. It's pretty easy to cook. You just use two parts water to one part groats (that's what the seeds are called). Bring the water to a boil, add the groats, and then simmer over a low heat for about 20 minutes, until all the water has been absorbed. I made mine with Ontario peaches that I froze when they were in season last summer. This dish was sweet enough I didn't need to add any sweetener, and fairly filling.
You can make the groats even more digestible by soaking them overnight (in about four times as much water, and then rinsing thoroughly in the morning). With one cup of soaked groats, you would only need 1/2 cup of water, about five minutes of simmering.
Kasha is the name for toasted buckwheat, and I'm going to try that soon, and get back to you about how it works out!
This turned out to be absolutely delicious! The combo of basil and balsamic vinegar really works. This was my first time making this dish, and people were asking me for the recipe as they ate it. I used this recipe, except I substituted celery for green peppers. I got the recipe from this cookbook, which was pretty good!
I found these amazing noodles at the Bulk Barn (picture below). They don't say gluten-free on the package, but the website (and ingredients list) confirms that they are. They are super easy to cook, and hold their form well but, as with rice noodles, they make TERRIBLE LEFTOVERS. I decided to pair them with steamed swiss chard, caramelized onions, fried sweet potatoes, and balsamic vinegar. This dish was SO GOOD!
If you've never caramelized onions, here is how I do it. I use red onions. I slice them into strips and put them in my cast iron frying pan with some olive oil. I fry them until they start to brown and then reduce the heat to a medium-low temperature and leave them for about 30 minutes, stirring occasionally. Delicious!