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Title: Buckwheat
Categories: Lowfat Grain
Yield: 4 Servings
| 1/2 | c | Roasted buckwheat grain |
| 1 | tb | French grain mustard |
| 1 | pn | Coriander seed |
| 1 | lg | Onion |
| 2 1/2 | c | Water |
| 1 | tb | 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 recognizable.
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.
Date: Fri, 04 Jun 93 20:02:14 BST From: Dennis Furey
Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp
Date: 02 May 98
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