FatFree Home
FatFree Recipe Archive
More grains recipes from FatFree

mustard-buckwheat recipe

Date:    Fri, 04 Jun 93 20:02:14 BST
 From:    Dennis Furey (df@doc.imperial.ac.uk)
    1/2 cup      roasted buckwheat grain
      1 tbs      French grain mustard
      1 pinch    coriander seed
      1          large onion
  2 1/2 cups     water
      1 tbs      shoyu
 Peel the onion and slice it into half moons. Pressure cook it for ten minutes
 in 1 1/2 cups of water to soften it up. If you don't have a large onion use two
 small ones. Red onions also work. This concoction is sometimes called onion
 butter and ends up having an oddly sweet taste. You can cook it longer and turn
 it into some kind of a puree, but I prefer it with the onions still
 Buckwheat is the staple grain of the people of Siberia, being very warming.
 As much as I like roasting things, I use the kind of buckwheat that's already
 roasted because it's better than I can get it to come out. Mix the buckwheat
 and coriander with the onion and the cooking water from the onion, and another
 cup of water. Simmer it (not in a pressure cooker) until it gets dryish and
 stodgy. Put in a dollup or two of the best mustard you can find, depending on
 how pungent it is, and a small amount of shoyu to taste.
 kwvegan vegan