Mens Health Blog. Medical Blog

Whole buckwheat: Precook some buckwheat in a little water or vegetable stock. Make a sauce from two teaspoons of wholegrain (wholemeal) flour, finely chopped herbs and unseasoned tomato puree and mix with the buckwheat. Add some stewed onion and a little oil, and cook until the grains are soft but still whole.

Cold buckwheat: Prepare some buckwheat as above, pour it into a mould and leave to cool. When cold, remove from the mould and garnish with parsley and tomatoes. Serve with a green salad.

Fried buckwheat: Prepare a buckwheat gruel, then add some finely chopped onions, garlic and a little marjoram. Form into small shapes and fry in oil on both sides until golden brown.

*1042/28/1*

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