Technically, buckwheat isn’t a grain; it’s a fruit seed. Cooked whole, it has a delightful grain texture and a mild flavor. It contains anti-inflammatory properties along with other beneficial nutrients. It contains no gluten. My children like it just fine. You can find it at Whole Foods Market in the bulk aisle. You may also substitute quinoa or hulled (whole) barley.
Cook covered 5 min (don’t let get mushy) and reserve:
- 1/2 cup whole buckwheat
- 1 cup water
Steam lightly and reserve:
- 3 carrots, thinly sliced
Saute until slightly soft:
- 2 cloves garlic, minced
- 1 large sweet (white) onion, diced
- 1 yellow bell pepper, diced
- 2 tbsp canola oil or extra-virgin olive oil
Add and then stir briefly:
- 1 large ripe tomato, diced
- 3-4 large chives, diced
Add:
- 1 8 oz. can tomato sauce
- 1/2 tsp salt
- 1 8 oz. can mild green chilies, chopped cooked carrots and buckwheat