Taste is a weird thing. Have you ever thought why someone likes one food and someone the other? Also, why taste preferences can change with years?
My whole life I hated buckwheat, though it is a very common product in my country. I was absolutely adamant. However, some mystery changed this situation and my taste receptors have flipped and now I can eat buckwheat the whole day. How does this happen? I have no idea.
Today I will tell you how I cook buckwheat. Buckwheat with onion will suit the ones who have limited cooking time. It is a very fast recipe, so to speak. This dish I constantly eat on its own, however, it is also a great garnish.
Besides a low calorific value, buckwheat also is cooked very fast and easy. It is very hard to mess it up. I began to eat it mostly for breakfasts, sometimes even lunch and dinner. The homeland of buckwheat is considered to be Nepal and India.
Buckwheat consists of 18 vital amino acids, iron, calcium, potassium, phosphorus, copper, iodine, zinc, boron fluoride, molybdenum, cobalt, and vitamins B1, B2, B9 (folic acid), PP and vitamin E.
The recipe is quite easy to cook. I cook buckwheat in boiling water, fry onion with vegetable oil on a pan, mix it all together and done! Mostly, I eat buckwheat with different sauces. If I run out of spicy sauce I just sprinkle some red pepper flakes on top. Cucumbers amazingly complement buckwheat by the way. If you haven’t tried it, you definitely should. Bon appetite!
P.S You can read more about this wonderful product HERE.