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Sunday, February 24, 2013

Buckwheat with tkemali-honey dressing

We went to the Russian store yesterday and I got so engrossed in browsing all the different kinds of Tkemali (Georgian plum-herb sauce) that S gave up and left without me. Oops. Still, I left the shop with a bag of buckwheat and a bottle of "Tkemali Classical" and no idea what to do with them, isn't that the best?

This is my first experiment with buckwheat. It took me a little research to work out what kind of buckwheat I'd ended up with (the labels are in Russian, perhaps Ukrainian, illegible to me anyway, obvs). It is dark brown, so I think that means it is kasha / pre toasted buckwheat. So probably not much good for sprouting or other raw style activities, but I am sure there are plenty of things...

1 cup buckwheat groats
1 1/2 cups water
2 tsp honey
1 tbsp balsamic vinegar
2-3 tbsp tkemali
2 tsp white miso
1 tsp fresh ginger, finely chopped
1 spring onion, finely chopped
1 tbsp fresh chopped coriander (or parsley)

Put the buckwheat and water in a small saucepan and cook for 10-15 minutes, until just tender (be careful not to cook for too long as it can turn mushy). Drain if necessary, then let cool. Meanwhile, mix the honey, balsamic, tkemali, ginger and miso in the bottom of a medium bowl. Add the buckwheat and toss. Add the spring onion and coriander and toss again. Like this, it is good as a grain / side type thing. I think the addition of chunks of roasted squash or sweet potato (or cooked beetroot) would turn it into a full on, super tasty salad.


The buckwheat is interesting: similar to bulghur wheat in texture, and very earthy in taste. I know it is used for porridge as well, perhaps I will try that next...
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