Buckwh**t or kasha. Aint it perty?

Buckwh**t or kasha. Ain't it perty?

Buckwheat. Buck w h e a t. Bu… WHEAT!?! What the heck are you trying to feed me?!

Despite it’s evil-sounding name, buckwheat (also known as kasha) is harmless for us celiacs. Good thing, too, because it’s nutrish and delish.It took me a while to figure out how to cook the grain because it can have a kind of sandy texture if cooked like rice and eaten plain (ew). But with some doctoring, I’ve found a few recipes that are worthy of gfvegheads, and the experimentation continues. Below is numero uno (not the best necessarily, just the first I’m sharing):

Asparagus Buckwheat Soup and the GF Sourdough Bread Attempt II

Asparagus Buckwheat Soup and the GF Sourdough Bread Attempt II

Asparagus Soup with Buckwheat and Lemon

  • 6 c veggie broth
  • 1 small onion
  • 1/8 c. oil
  • 1/2 c. buckwheat
  • 1 c. water
  • pepper to taste
  • juice of one lemon

Put veggie broth in a large pot to boil. Mince your onion and put in the broth. Let simmer while buckweat cooks. In a small pot, heat the oil until hot. Add the buckwheat and fry for a couple of minutes, swirling so it doesn’t burn. Add the cup of water and cover. Let simmer 30 min. until tender. Add to the soup pot. Slice up your asparagus into 1/2″ logs (diagonally, if you’re feeling sassy) and “bung ’em in the pot,” as my mom says. When just tender, add the lemon juice and serve. Grind some fresh pepper on top and call it a meal.