Recipes With Buckwheat: Simple And Tasty Ideas For Cooking It

Many recipes with buckwheat, without gluten pseudocereal, accommodate getting ready light and heavenly dishes. There are numerous plans with buckwheat, a pseudocereal that can be utilized in the kitchen in grains or decreased into semolina or flour. We all ought to remember buckwheat for our eating regimens, as it gives sufficient measures of the multitude of essential supplements: carbs, proteins, fats, nutrients, and minerals. Moreover, being total without gluten, buckwheat can likewise be securely utilized for the eating routine of celiacs.

Recipes With Buckwheat

Buckwheat is commercially available in semolina, flour, or grains. In the state of grains, it can be substituted or added to other cereals such as rice, barley or spelt, to prepare excellent soups, broths, or salads; or, it can be used instead of meat in delicious meatballs or fillings. Before using them, the grains should be boiled in water or vegetable broth for about 25 minutes: for each cup of buckwheat, you will need at least a cup of cooking liquid or two, depending on the consistency you want to give your dish. 

If you prefer a drier texture, it is preferable to cook the buckwheat in a pan without the lid so that the cooking water or broth is almost dehydrated. If used, however, in the form of flour or semolina, it lends itself very well to replacing wheat flour in any preparation. Here are six light and straightforward buckwheat recipes to prepare yourself at home.

Buckwheat Meatballs

The first buckwheat recipes are a tasty alternative to classic meatballs, which vegetarians and vegans can also use as they are free of animal-derived ingredients. The ingredients needed for about fifteen meatballs are 250 grams of buckwheat; 1 potato; 2 carrots; a handful of capers; 10-15 pitted green olives; oregano or other spices of your liking; salt, oil, and breadcrumbs.


Boil the buckwheat grains for about 30 minutes or until the cooking liquid evaporates. Meanwhile, boil the potato and carrots separately until they are tender to be pierced with a fork. Once cooked, take the buckwheat and mix it with the boiled potato and carrots, which you have first mashed with a fork. Add the capers, the chopped pitted olives, and the spices, and add a pinch of salt. Add chickpea flour if necessary to thicken the dough. 

Now proceed to form the meatballs, which you will then sprinkle with breadcrumbs and a drizzle of oil, before cooking in a preheated oven at 200 degrees for 20-30 minutes. The advantage of this recipe is that it can be prepared with many variations, using practically any type of seasonal vegetables, such as spinach, cabbage, peas, zucchini. If you are intolerant to gluten, you could use a handful of sesame seeds or cornflour for the bread instead of breadcrumbs.

Buckwheat Flan

Among the keyset buckwheat recipes, there are certainly pies or flans, in which this pseudocereal is combined with seasonal vegetables. The ingredients needed to prepare the buckwheat flan for six people are 300 grams of buckwheat; one red and one yellow pepper; 50 grams of tofu; 200 g of already boiled beans (or mixed legumes to taste); 1 onion; 2 cloves of garlic; salt, oil, chili and spices for seasoning; cornflour and sesame seeds for breading.


Cook the buckwheat grains in a pot with water or vegetable broth; if you prefer, you can first toast them in a pan with a drizzle of extra virgin olive oil. Meanwhile, cut the washed and seeded peppers into strips and put them to simmer in a pan where you have sautéed the chopped onion and garlic with a tablespoon of oil.

Add the buckwheat, beans, and crumbled tofu to the peppers once the cooking liquid has collected well. Season with salt, chili, and your favorite spices and pour everything into an ovenproof dish, sprinkling the surface with the corn and sesame seed bread and a drizzle of oil—Bake at 180 degrees for 35 minutes. This flan can be eaten warm or cold and is also suitable as a quick snack, perhaps accompanied by a salad dressed with soy sauce.

Buckwheat Salad

Buckwheat is also excellent cold, as an additional ingredient in a rich salad like the one we will illustrate. To prepare it, you will need (doses for four people): 200 gr of buckwheat; 200 gr of diced tofu; 2 tablespoons of black olives; 1 courgette; 2 peppers; 1 small onion; 1 carrot; half a savoy cabbage; turmeric powder, garlic, soy sauce and extra virgin olive oil.


Boil the buckwheat in plenty of boiling water or broth for about 25 minutes; once cooked, set aside to cool. Cut all the vegetables into strips and put them in a non-stick pan with a tablespoon of oil and the crushed garlic clove, making them sauté for about ten minutes (the vegetables should not be soft but rather crunchy). Sauté the diced tofu, olives, turmeric, and soy sauce in a separate pan for 5/10 minutes, adding one or two tablespoons of oil.

Pour the cold vegetables and buckwheat into a salad bowl, stirring well with a wooden spoon; use the sautéed olives and tofu for seasoning, adjusting with salt and oil to taste. Among the buckwheat recipes, salads are certainly those that allow the most significant number of variations: apart from the ingredients we have just suggested, you could also add dried tomatoes, capers, corn, rocket, and any other seasonal vegetable that satisfies your palate. Furthermore, this dish, being very substantial, can easily replace pasta.

Buckwheat And Lentil Soup

Buckwheat also lends itself to preparing tasty soups, alone or together with other cereals and legumes. We propose one to be enjoyed, especially during the cold winter days. To make it, you will need these ingredients (doses for four people): 100 grams of buckwheat; 100 gr of lentils; 1 clove of garlic; 1 carrot; 1 stick of celery; a few leaves of black cabbage; 4-5 bay leaves; salt and extra virgin olive oil.


In a saucepan, brown the carrot and celery cut into small pieces with a tablespoon of oil. The chopped black cabbage leaves are deprived of the central part and the garlic. After a few minutes, add the lentils together with a liter of salted water or vegetable broth to bring to a boil.

Once the boiling temperature is reached, add the buckwheat and bay leaf. If you want, you can also add a few tablespoons of tomato sauce to make it tastier. Cook for about 25 minutes or until the soup has obtained the desired consistency; if you want it softer, you can add more broth. Garnish with a few bay leaves and a drizzle of oil before serving.

Buckwheat Pancakes

One of the buckwheat recipes can safely be used to make children eat vegetables: delicious buckwheat and broccoli pancakes! To prepare them, you will need (about four pancakes): 30 gr of buckwheat; 60 grams of broccoli; chickpea flour to taste; half onion; extra virgin olive oil and pink salt for seasoning.


Clean the broccoli and put the tops to brown in the bottom of a pressure cooker together with the chopped onion and oil. Add the buckwheat and cover with vegetable broth or salted water. Close the pot and cook for about 15 minutes from the whistle. In a regular bank, cooking takes about 25 minutes. When cooked, let the steam escape and open the pot; when the mixture has cooled down, add the chickpea flour to make it thicken. 

At this point, create some slightly flattened meatballs, adding pink salt to the dough if necessary. Fry the pancakes in plenty of oil, or better yet, bake them in the oven for about 20 minutes at 180 °. You can accompany the buckwheat pancakes with some homemade ketchup or vegan mayonnaise. You can also replace the broccoli with cauliflower, which is tasty!

Peppers Stuffed With Buckwheat

Buckwheat recipes are excellent for a vegan diet, as the high protein content of this food makes it very useful as a substitute for meat in many preparations. Now for you, a tasty example: peppers stuffed with buckwheat. To prepare this recipe, you will need (for two peppers): 200 gr of buckwheat; 100 gr of champignon mushrooms; 150 grams of tofu; 3 peppers; 1 clove of garlic; 1 lemon; olive oil, salt, and pepper.


Cook the buckwheat in boiling salted water for 25 minutes; leave it aside to cool once cooked. Cut the peppers, washed and seeded, in half, then grill them lightly on the non-stick plate or let them dry in the oven for about ten minutes. Cut one into cubes, while the other two will serve as a container for the buckwheat filling. Separately, cook the mushrooms, perhaps flavoring them with a bit of white wine and parsley. Mix the pepper cubes well with the cooked buckwheat grains, mushrooms, garlic, diced tofu, oil, salt, and pepper, and sprinkle everything with lemon juice to finish. 

Use this stuffing to fill the halves of the remaining peppers. Sprinkle the surface with breadcrumbs and heat them in the oven for a few minutes so that a crunchy crust forms. With a bit of imagination, you can add or replace other foods with the ingredients listed above. You can add onion, various types of legumes and vegetables, black olives, capers, and dried tomatoes. If you don’t digest the peppers, you can use the buckwheat filling to fill aubergines, and courgettes cut into a boat or rolled cabbage leaves.


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