Russian Friday – Buckwheat Breakfast

When I was a kid each serving of buckwheat was paired with a motivational speech from my parents: “Tolstoy ate this every day, and he lived to be 100 years old!” What they were probably thinking was “Tolstoy ate this every day, and he lived to write ‘War and Peace’!”

Well, I don’t know about 100 years old or even 82 (which is more accurate); but their aspirations came true! Look at me! I’m a blogger who writes in simple English with a heavy Russian accent about once a month, and 200 people liked me on Facebook! Tolstoy in the making!Buckwheat_Breakfast_WM-6

So, parents, tell your children, that there is this Russian mom, who ate buckwheat.. Wait, actually, I’d stick with the Tolstoy story, because this grain is really good for them, and “War and Peace” is one of the best books ever written!

Russian Friday – Buckwheat Breakfast

From While Chasing Kids | Breakfast and Brunch | Russian

This is an excellent make-ahead breakfast. Start it in a rice maker before you go to bed, or refrigerate freshly cooked buckwheat in an air-tight container. All you need to do is spoon some in a bowl and pour milk over it in the morning.

00:27
00:02
00:25

Low cal Calories 97kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 197mg

carbs Total Carbohydrate 20g

Serving size 108g Calories from fat 9kcal Fiber 3g Protein 4g Sugar 0g
6 servings

Ingredients

  • 1 cup buckwheat, uncooked
  • 2 cups water
  • 1/2 tsp salt

Directions

  1. Pick and rinse buckwheat. Place all ingredients in a rice maker and cook on a white rice setting.

Tips

  • Serve with cold or warm milk for breakfast

Buckwheat_Breakfast_WM-7

 If you liked this recipe, you may enjoy:

Buckwheat Patties with Roasted Vegetables

Since we stopped eating meat, our fridge changed drastically.  We always brought the majority of our groceries from the local farmers markets.  Now our fridge looks more like the farmers markets moved in!  We probably can easily feed ourselves, another family, a few neighbors, and a small cow. 

My men do most of our shopping.  It was only logical that they decided that a couple chicken breasts could be easily replaced with some extra fruit and vegetables… So, in addition to our usual stock, now every week I’m facing about 3 bonus bags of greens, 2 cabbages, 3 different kinds of kale, and a box of mandarins.  Seems sufficient…

The ladies of the house do their job too by filling up kitchen cabinets with grain.  Russian national diet is unthinkable without rye, wheat, barley, millet, or buckwheat; for some reason they seem even more important to me now… 

The idea of today’s dinner partially came from The Resilient Chef.  The post that inspired it helped me realize that by slightly adjusting the recipes based on what’s available in the kitchen, I can stop worrying about wasting food, and start emptying that overcrowded fridge… and , yes honey, the cabinets as well…

Print this recipe

INGREDIENTS:

ROASTED VEGETABLES

  • Various vegetables from the fridge (root vegetables work great)
  • 2 tbs rosemary leaves
  • Juice of 2 lemons
  • ½ cup olive oil
  • 3 cloves garlic
  • ¼ tsp black pepper
  • ¼ tsp salt

BUCKWHEAT PATTIES

  • 2 cups buckwheat cooked in salted water
  • 4 oz goat cheese
  • ½ cup yellow onion, finely chopped
  • 1 large egg, lightly beaten
  • Salt and pepper to taste
  • 2 tbs flex seeds, ground
  • ½ cup bread crumbs (optional)

CILANTRO SAUCE

  • 1 cup fresh cilantro
  • 1 tbs fresh lemon juice
  • 4 cloves garlic, peeled
  • ¼ cup olive oil
  • Salt and pepper to taste

DIRECTIONS:

Preheat the oven to 425⁰F /220 ⁰C.

Prepare the vegetables: cube the vegetables, considering the time it takes to cook them: larger chunks for fast-roasting items, and smaller chunks for longer-roasting stuff.

Prepare the dressing by combining lemon juice, olive oil, pressed garlic, salt, and pepper.  Coat the vegetables with the dressing, and sprinkle with rosemary leaves.  Toss everything well.  Place in a baking sheet, cover with foil, and bake for about 15 minutes.  Remove foil, and bake for another 5 minutes to get the crust.  Check the vegetables on readiness, and adjust cooking time and temperature if needed.

Prepare the buckwheat patties: combine all the ingredients but bread crumbs, and mix well.  Make patties.  If desired, roll them in the bread crumbs.  We like to use Panco.  Fry in olive oil on medium high heat for about 4 minutes on each side.

Make ahead: the uncooked patties could be frozen in an air-tight bag for up to 3 months.

Prepare the cilantro sauce: process all the ingredients in a food processor.  Adjust the flavors by adding salt and pepper.

Buckwheat Galettes

While researching my golubtsy recipe, I stumbled upon an article by Irakli Iosebashvili , that made me all excited about French cuisine.  The article said: “The differences between Russian and French cuisine are many, but here’s one of the most important: French food is urbane, beckoning you forward while staying a few steps ahead, like a mysterious, beautiful woman; Russian food is like your mother, smothering you with love.”

Smother with love we do, but it never hurts to spice up the things… in the kitchen… Fellow blogger Come Due Maiali, a.k.a. Natasha, put the idea of buckwheat galettes  into my head a couple weeks ago, and I knew we had to try them as soon as I saw this recipe in the latest Vegetarian Times Special.

Print this recipe

TWO-CHEESE BUCKWHEAT GALETTES

INGREDIENTS:

GALETTE BATTER

  • 1 ½ cups buckwheat flour
  • 1 tsp salt
  • 1 large egg
  • 1tsp honey
  • 2 cups + ½ cup water, cold
  • 1 tsp black pepper
  • 1 tbs dry oregano

FILLING

  • 1 7 oz log goat cheese, cut into 16 rounds
  • 7 oz fresh mozzarella, cut into 16 rounds

DIRECTIONS:

I modified the original recipe replacing 1 cup of grated low-fat Gruyere cheese (which I think would make the dish even more delicious) with mozzarella (since that’s what I had in my fridge)…

Make galette batter: whisk flour and salt in a large bowl. Separately beat egg, honey, and 2 cups of water.  Beat egg mixture into flour with electric mixer, let it mix for about 10 minutes.  Cover with plastic wrap and refrigerate for 12-24 hours.

Preheat oven to 200⁰F /95⁰C .

Make galettes: thin galette batter with ½ cup of cold water by whisking it into the batter.  Heat skillet over medium heat.  Bake galettes by pouring about 1/3 cup of batter on a hot pan and spreading it over the surface.  Cook for about 2-3 minutes, place a round of goat cheese on the galette, fold it in half, place a mozzarella round, and fold the galette the second time.  Cook till the cheese melts.

Place the folded galette on a baking sheet, and in the oven to keep it warm while working on the rest. Sprinkle with black pepper and oregano. We served this deliciousness with fresh homemade radish sprouts.  Tout simplement fantastique!

If you liked this recipe, you may enjoy:

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.

%d bloggers like this: