Buckwheat Stir In

I have had a package of Bob's Red Mill Buckwheat sitting in the cupboard for a while. Given the extra time that I have right now, I decided to open it and use it in a recipe. I enjoy buckwheat, I am not sure why I do not use it more regularly in my cooking routine. Cooked buckwheat provides a good source of protein, fiber, minerals, and antioxidants. It may improve blood sugar control. Buckwheat may be used much like rice, as a side dish or as the star of a main dish as I explain below.

I made a batch pf buckwheat following the directions on the package, a 1:2 ratio of buckwheat to water. I took two cups of the cooked buckwheat and used it for the following recipe. I saved the rest for another meal.

Buckwheat Stir In Ingredients (2 servings)

  • Lettuce

  • 2 cups (cooked buckwheat)

  • 1/2 cup diced red onion

  • 4 cloves (medium size) garlic, peeled and diced

  • 1 cup diced sweet potato (I use organic)

  • 2 TBSP dried rosemary

  • 1/2 cup vegetable broth (low sodium) 


  • Satuee vegetables in a pan with just enough olive oil to cause them not to stick to the pan. 

  • Add vegetable broth to soften the sweet potato

  • Once most of the liquid is gone, add the buckwheat and rosemary and stir to combine

  • Serve over a bed of lettuce

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