My friend Gilad drew attention to how popular a food post of mine on fb seemed to be, that there might be lessons to learn from this.
Slow cookin' is all I ever write about these days (see blog title). Of course one might argue that grechikha/kasha is a is a speedy thing but after bringing to the boil you cover (steam), turn the heat down low, as low as it'll go and then, when it's pretty much cooked, you turn the heat off and let it sit, just sit.
Perhaps Moon Day is a day to sit, just sit.
But then, isn't every day?
Off to practice.
Came across grechikha (buckwheat) in Russia (thank you Valariya) and brought some back to Japan (thank you too Ira ).
This is my first attempt at making it for myself, it's quick and easy and so so good (and supposedly VERY good for you, it's of the Quinoa, superfood family).
Was going to take a nice picture of it in a bowl but got excited and scoffed the lot before I remembered.
1 cup buckwheat to 2.5 cups water.
Boil the water, add salt then add the buckwheat and chopped carrot. bring back to boil, cover and cook on lowest heat for around fifteen minutes.
Meanwhile, Sauté chopped onion, red pepper and courgette .
When the buckwheat is cooked add the Sautéd vegetables, stir around and leave covered for five to ten minutes.
Add more seasoning to taste.
That's how I made mine this evening, any suggestions for tomorrow and the next day and the next.....?
from the fb comments
Any healthfood store. I love it sprouted.
Can be cooked together with Rice OR Pearl barley. Garlic and onions can be cooked inside too! one of those "grains" that are not grains.
I like to add sunflver seeds or sea weeds at the last stage of cooking. And of course, vegetables
porridge is the bomb!
We make rice and buckwheat porridge
Not vegan, but if a beaten egg is stirred into the groats before cooking, sauteed until egg is set then broth added, result is very light and fluffy buckwheat, also a bit more substantial.
hmmm, perhaps the fb comments above are all about tradition, parampara, lineage.
See previous post.
See previous post.