Breakfast, lunch and dinner are all important meals to me. I love cooking and making myself fresh food for every meal. A lot of the time I will eat leftovers for lunch. When I haven’t got any leftovers I like to have a range of meals I can cook. Therefore I’m always experimenting and finding new ingredients to cook with.
Ginger is a spice I regularly use in a lot of my dishes but raw buck wheat is not a food I can honestly say I eat on a great deal. In fact the last time was in France about five years ago. I felt it was time to try this delicious seed. Buckwheat is high in fibre, a great source of protein and it’s gluten free too. These qualities are good for me especially as it’s gluten free. I ate it for breakfast but it would make a yummy lunch or dinner too.
Have you tried raw buck wheat and if so what did you think? Let me know in the comments below and please don’t forget to like and follow me.
- Frying pan
- Baking tray
- Measuring jug
- Stirring spoon
- Raw buck wheat x 90g
- Spring onions x 2 – 4 onions
- Fresh ginger x 1 inch piece
- Spinach x 1 handful
- Small tomatoes x 8 – 10
- Pumpkin seeds x 1 tbsp
- Flaxseed x 1 tbsp
- Sunflower seeds x 1 tbsp
- Fried egg x 1
- Avocado x 1/2
- Bone broth or chicken stock x Enough to cover and soak the quinoa overnight plus 2 centimetres above the top of the quinoa.
- The night before making this dish weigh and measure the raw buck wheat.
- Wash the quinoa thoroughly through the colander over the sink.
- Prepare your raw buck wheat by adding the pumpkin seeds, flaxseeds and sunflower seeds to the bowl.
- Pour over enough bone broth or chicken stock to cover the quinoa mix.
- Put the mix into the fridge.
- The next day put the buck wheat mix into the saucepan along with the liquid.
- Pour over more bone broth or chicken stock.
- You will need enough to the buck wheat mix and then 2 centimetres about the top of the buck wheat in the pan.
- Put the lid on the pan and turn the hob onto high.
- Bring the buck wheat to the boil and turn the heat down to a medium temperature.
- Leave the buck wheat to simmer for a good 15 – 20 minutes.
- If the liquid is taking to long to absorb turn the heat back up and stir the buck wheat.
- Stir until all the liquid absords into the buck wheat.
- Set aside.
- While the pan is simmering remove the tops and bottoms from the spring onions.
- Slice the onions into half centimetre pieces.
- Peel the ginger and slice and dice into small pieces.
- Cut the small tomatoes in half.
- Put the fry pan onto a high heat and add oil to the base of the pan.
- When the pan is hot add in the onions and fry until they start to soften.
- Next add in the ginger and continue to fry from a further few minutes.
- Then add in the tomatoes and fry until the start to soften.
- Finally add in the spinach and let it wilt down.
- Stir these ingredients into the cooked buck wheat.
- Now put the frying pan onto a high heat.
- Add oil to the base of the pan and fry the egg.
- Cut the avocado into slices and remove the skin.
- Once the egg is cooked plate up and serve.
- Then enjoy.
Savoury Buck Wheat Ginger Bowl was so tasty. As I mentioned earlier I ate this for my breakfast and it was so good. It was very filling and kept me going until lunch. If you wanted to make this a vegan meal you could add beans, lentils or tofu instead of the egg. It’s a quick and easy dish to prepare. Plus it doesn’t take long to cook. It would also be delicious hot or cold, with boiled egg instead of fried, for a picnic lunch or dinner. However you decide to eat this dish as always please enjoy. Thank you xxx