Cooked buckwheat offers a low-calorie, heavy metal-rich side of carbs for your meal. It goes well with chicken, meat, tofu, or vegetables creates a long-lasting sense of satiety, and is also super easy to make! Speaking of super, buckwheat is so notorious that some people go as far as considering it a superfood. With this incredibly simple buckwheat and white onion recipe, you’ll be able to instantly upgrade any mid-week lunch.
Ingredients:
- 1 cup buckwheat
- Some canola oil for frying
- 1 white onion
- 1 teaspoon soup powder
- 1 tablespoon honey
Instructions:
- Chop the onion into thin slices (or however you like it), and sauté in a pot until it becomes translucent. If you have time, you can continue frying until it becomes golden, but it’s not mandatory!
- While the onion is sautéing, boil water in a kettle and rinse the buckwheat in a sieve.
- Once the onion reaches the desired state, add the rinsed buckwheat to the pot with the onion and sauté together for about two minutes to absorb flavors. Then, pour two cups of hot water into the pot, add a teaspoon of soup powder and a tablespoon of honey, and stir well.
- Cover the pot, increase the heat until the water boils, stir again, and reduce the heat for the continuation of the cooking process.
- Occasionally check the condition of the buckwheat, and if needed, add water to prevent it from sticking to the bottom of the pot. Eventually, the water should be absorbed by the buckwheat, making it soft and ready to eat.
- Taste, and if necessary, add a bit of salt, soup powder, and/or honey for flavor enhancement.
