Buckwheat is a crop native to East Asia, and has been cultivated in China for more than 2000 years. Buckwheat groats (buckwheat that has been hulled - the dark, triangular-shaped shell has been removed) has a distinctive nutty flavour and can be cooked and served in a similar way to rice. Buckwheat is rich in amino acids, vitamins, minerals and antioxidants and is a natural source of protein.
Similar to quinoa, hulled buckwheat should be soaked for 15 minutes and rinsed thoroughly under running water before cooking. Cooked buckwheat can then be added to salads and stir-fries, and used as a gluten-free replacement to barley and couscous. Raw hulled buckwheat can be a great addition to granola and can be simply added with the coconut, nuts and seeds prior to toasting.
Country of Origin: Inner Mongolia