As more people chose to revert back to a diet rich in natural, unadulterated ingredients, many are rediscovering the taste, versatility and health benefits of ancient grains.
A popular grain that you can use interchangeably with bulgur or spelt by using the same cooking methods is buckwheat.
Buckwheat is not actually wheat. It’s a gluten-free seed, or a pseudo-cereal like amaranth and quinoa. It is used extensively in raw food recipes, or as flour for a range of meal options.
- 2 cups buckwheat
- 1 egg
- 1 onion
- 1 cup brown mushrooms, sliced
- 2-3 sprigs flat leaf parsley leaves
- 2 tbsp butter
- Bunch of alfalfa sprouts
- Pepper to taste
- Pinch of salt
Buckwheat is a source of high-quality and relatively inexpensive plant-based protein.
- Cook the buckwheat as per package instructions.
- Slice the onions and mushrooms. Fry onions in a pan on medium to high heat with butter and pinch of salt. Add mushrooms and chopped parsley and sauté for 5 minutes adding salt and pepper to taste.
- Add the buckwheat and combine all ingredients. Cook for 2 extra minutes.
- In a separate frying pan, fry the egg. Top your bowl with the egg and sprouts and serve.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.