Wednesday, January 27, 2016

Buckwheat Risotto

Superfoods --  Generally nutritionally dense edibles (low calorie for food value), often high in anti=-oxidants declared good for our health and well being. Though magazines and advertisers relish the term it is not in common use by scientists or dietitians. In fact it is nothing more than a marketing term popular since 2004.
And still as each new year turns, I haul out the same old "superfood" ingredients -- spinach, kale, sweet potatoes, lentils to name a few, in another valiant effort to make us better than we are. Healthier, stronger, happier.
Tonight's offering . . . buckwheat. An undeniably healthful fruit seed related to rhubarb, tonight I stirred up a risotto of the non grain, grain. After toasting the buckwheat in the pan along with some onions and garlic I deglazed with white wine and then started adding broth by the 1/2 up until the buckwheat was tender, toothsome, and creamy just like risotto. I finished the dish with a pat of butter and a sprinkling of cheese. I hope buckwheat really is superfood enough to counteract those purely tasty but not all that pure additions.

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