Buckwheat is often hailed as a nutritious alternative to rice or cereal grains. But it’s technically not a grain at all — or a type of wheat for that matter. It is what is known as a pseudograin because it often gets lumped in with grains due to its culinary use. Buckwheat is actually a fruit seed that is related to rhubarb and it’s great for people that are sensitive to wheat and gluten.
Why Do We Use Buckwheat?
Now to the heart of this post, how and why do we use buckwheat at Olive & Olde’s? For starters, buckwheat is extremely sustainable and is a great raw material we can find right here in the United States.
Some of the sustainable benefits of buckwheat include:
- It doesn’t need much water to grow.
- Buckwheat has shallow roots.
- It regenerates the soil and grows fast.
- It can break disease cycles.
- Buckwheat flowers are fragrant and very attractive to bees that use them to produce a dark honey.
How Do We Use Buckwheat?
We use buckwheat hulls, the outer casing of the groat, to fill our floor cushions alongside millet and dried sage. Check out our post on millet to learn more about our other favorite material. Buckwheat hulls and millet support your spine and hip alignment during use. Millet adds cushioning while buckwheat hulls allow for airflow and don’t conduct heat.
So there you have it. We use buckwheat because it’s a sustainable, US-grown crop, and makes for a great cushion that offers amazing support and keeps you cool and comfortable every time you use it.
Looking for a recipe that incorporates buckwheat?
- 1 1/2 cups roasted buckwheat groats uncooked
- 3 cups water
- Pinch of Himalayan pink salt
- 1 bunch kale ribs removed & finely chopped
- 4 large garlic cloves minced
- 4 large bell peppers cut into strips
- 2 cups marinated artichoke hearts drained & chopped
- 4 tbsp coconut or oil divided
- 1 tsp salt divided
- 1/2 cup parsley finely chopped
- 1/2 cup basil finely chopped
My foolproof buckwheat cooking method:
- In a medium pot, add buckwheat; rinse and drain with cold water a few times. Add 3 cups of water and a pinch of salt. Cover and bring to a boil. Reduce heat to low and cook for 15 minutes. Do not open the lid. Remove from heat, let stand for 3 minutes and fluff with a fork.
- In the meanwhile, preheat wok on medium heat and swirl 1 tbsp of oil to coat. Add garlic and sauté for 10 seconds. Add kale and 1/4 tsp salt; sauté until shrunk in half, stirring occasionally. Transfer to a medium bowl.
- Return wok to high heat and swirl 1 tbsp of oil. Add peppers and 1/4 tsp salt; sauté until golden brown, stirring occasionally. Transfer to a bowl with kale.
- Reduce heat to low and add the remaining 2 tbsp of oil. Add cooked buckwheat and briefly stir it to coat in oil. Turn off heat. Add previously cooked kale and peppers, artichoke hearts, parsley, basil, and remaining 1/2 tsp salt. Stir gently and serve warm.
Store: Refrigerate in an airtight container for up to 4 days.