A month or so ago, I bought some buckwheat at the store. I sometimes buy things that I find interesting, even if I don’t know exactly what I’m going to do with it. It sat in my pantry, because recipes usually call for rice, pasta, or quinoa. I finally decided to cook it, and I was pleasantly surprised.
Buckwheat is actually a seed, but it cooks like a grain. You simply cook it at a ratio of 1 cup buckwheat : 2 cups water. Easy. I only made a cup in case it was really gross, which of course, it wasn’t. Buckwheat does not contain any wheat, despite half of its name being ‘wheat’, so if you are avoiding wheat for whatever reason, you can still eat buckwheat.
In the meantime, I was making this amazing curry that I found on Chocolate Covered Katie’s Blog. Yes, that blog has a lot of great desserts on it, but as soon as I saw this recipe, I knew it had my name all over it. I have made it several times, because who doesn’t love coconut milk, peanut butter, and red curry. Yum! I am not going to write out the recipe here, but rather send you over to her blog to drool over it and her many other recipes. Click here for Thai Coconut & Peanut Butter Curry.
It worked really well mixed with the buckwheat, which continued to soak up the curry, like rice would. I love all the veggies, and if you don’t have exactly what she calls for, you can sub what you have in your fridge. I have a feeling I will be making this dish many, many times in the future!