Baba brought home a sack of a new-to-us grain today: buckwheat. We’re used to buckwheat flour, common around here for delicious buckwheat cakes (dipped in honey, yum!), but had never tried the grain itself (called buckwheat “groat” when it’s raw). We’ve been experimenting with various whole grains, eating Hasty Pudding (cooked cornmeal) for breakfast and brown rice with lunch and dinner, so we’re going to mix things up with buckwheat.
I’ve got a cup of buckwheat soaking in a cup of water and 1 Tbsp vinegar right now. I prefer to soak grains in yogurt, but we’re out. I don’t know if that’s actually the right ratio for buckwheat, but it’s what I do with oats, so we’ll see how it goes.
I’ll cook it for breakfast tomorrow using this yummy-sounding recipe I found on Megan’s Musings. I’d also like to try a granola, but haven’t found a recipe I like yet (well, one on MittenMachen looks delicious, but I don’t have half the ingredients), and I’m not clear on whether you’re supposed to soak then toast, or toast then soak, or choose one but not both… any ideas?