Blog's Category: International, My Own Fast and Easy, Vegetarian
Intro
Yes, we, who are from Eastern Europe, love our buckwheat! Usually it's a plain buckwheat, cooked with water, salt and generously pampered with butter or olive oil. It's our favorite side to beef stroganoff, fried mushrooms or chicken kotlets.
But this time I made something different with our old plain buckwheat. I needed to stretch a couple of cups of cooked buckwheat as a side for a three. Fried rice came to mind and I thought "ha! why not fried buckwheat!"
What is it?
It's a party on a frying pan: carrots and garlic, stir-fried until half-cooked, join some precooked buckwheat and a couple of handfuls of white and black sesame seeds.
Yes, we, who are from Eastern Europe, love our buckwheat! Usually it's a plain buckwheat, cooked with water, salt and generously pampered with butter or olive oil. It's our favorite side to beef stroganoff, fried mushrooms or chicken kotlets.
But this time I made something different with our old plain buckwheat. I needed to stretch a couple of cups of cooked buckwheat as a side for a three. Fried rice came to mind and I thought "ha! why not fried buckwheat!"
What is it?
It's a party on a frying pan: carrots and garlic, stir-fried until half-cooked, join some precooked buckwheat and a couple of handfuls of white and black sesame seeds.
Taste Description
Though bright and deep flavor of buckwheat is dominating, sweet carrots, pungent garlic and subtle sesame seed taste are also very pronounced and created great bouquet. But it's a texture that I appreciate the most in this dish - tiny crunchy sesame seeds cracks tenderly under your teeth, mingling among buckwheat berries. Soft texture of small pieces of cooked carrot compliments perfectly to them.
Though bright and deep flavor of buckwheat is dominating, sweet carrots, pungent garlic and subtle sesame seed taste are also very pronounced and created great bouquet. But it's a texture that I appreciate the most in this dish - tiny crunchy sesame seeds cracks tenderly under your teeth, mingling among buckwheat berries. Soft texture of small pieces of cooked carrot compliments perfectly to them.
How to Serve/Store
While it is a wonderful side dish for your proteins, this fried buckwheat can be a meal on its own - abundance of vegetable proteins and micro-elements gives to your body everything it needs.
Carrot & Sesame Seeds Buckwheat Kasha
- 3 large carrots, peeled and cut in 2" pieces
- 5 garlic cloves, minced
- 5 tbs roasted sesame seeds (white, black, or mixed)
- 3-4 cups cooked buckwheat
- 5 tbs olive oil
- In a processor, pulse carrots just until coarsely chopped.
- In a large frying pan, preheat olive oil and cook carrot and garlic until soft and fragrant, about 3-4 minutes. Add a little salt, stir.
- Add cooked buckwheat and sesame seeds. Cook, stirring, for 5-10 minutes. Done! Enjoy!
Notes
- If you don't have european grocery around to buy a buckwheat, your best bet would be roasted buckwheat from Whole Foods.
- Cook buckwheat as you would cook rice, same ratio 1:2. I like to cook buckwheat in my rice cooker, although then ratio should be almost 1:3 with a higher water content.
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