Buckwheat Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Grains · Salads · Side Dishes

Buckwheat Salad

From Dorothy McNett's recipes at www.dorothymcnett.com. Or, instead of tossing the cooked buckwheat into your next green salad, use it as a stuffing for roasted vegetables such as red and green bell peppers. Buckwheat is not wheat, but the seed of a broad leaf plant related to rhubarb, grown in North and South Dakota. It is a great source of fiber and protein providing all essential amino acids.

1 cup buckwheat
2 cups water
1/2 teaspoon fine sea salt

1/3 cup extra virgin olive oil
1/4 cup fruity light vinegar
1/2 teaspoon sea salt
few grindings of pepper
1 teaspoon honey or sugar

salad greens, cabbage, etc. as desired
grated cheese, or diced blue cheese, etc.

Wash the buckwheat. Bring the water and salt to a boil in saucepan. Add the washed buckwheat, reduce to simmer and cook about 20 minutes. Fluff with a fork, and allow to cool completely. Or, place hot water, salt, and washed buckwheat into glass or ceramic batter bowl. Cover. Microwave on high 5 minutes, then on half power 12-15 minutes or until tender and water has been absorbed. Fluff with fork and set aside to cool. In meantime, in glass measuring cup whisk the oil, vinegar, salt, pepper and honey to make a dressing, adding more oil or herbs as desired. In beautiful salad bowl, place the salad greens and toss in the cooled buckwheat along with grated cheese of choice.

Recipe created 2010-09-06.

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