What to do with leftover toasted buckwheat
Toasted buckwheat is intense and earthy and can add powerful nuttiness and subtle bitterness to your food. Check out these recipes for inspiration.
Recipes using toasted buckwheat
- Fruit and herb buckwheat salad
- Lamb’s livers in pomegranate glaze with braised buckwheat
- Griddled fennel with anchovies, quail eggs and buckwheat
How to use leftover toasted buckwheat
- Buckwheat porridge. Soak 100g buckwheat in cold water overnight. The next day, drain and transfer to a medium pan. Add 250ml milk, 1 cinnamon stick and a squeeze of honey, then cook over a medium heat, stirring now and then, until almost all the milk has been absorbed. Remove the cinnamon stick and serve with an extra drizzle of honey.
- Buckwheat tabbouleh. Put 200g buckwheat in a medium pan with a pinch of salt and cover with cold water. Bring to the boil, then cook for 10-15 minutes until tender. Drain, then toss in a bowl with a little olive oil. In a small bowl, which 3 tbsp extra-virgin olive oil with the juice of 1 lemon, 1/2 crushed garlic clove and a pinch each salt and pepper. Chop a bunch fresh parsley and mint, 2 large tomatoes and 1 cucumber, then add to the buckwheat and mix with the dressing. Serve alongside grilled meat.
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