Although called wheat, buckwheat is not actually related to the wheat plant, it is actually related to the rhubarb plant. Recipes range from breads to salads.
These gluten-free pancakes are full of nutritious ingredients: linseeds, buckwheat, brown rice flour and more! The balsamic mushroom and leek topping is equally delicious on its own.
These little Russian pancakes have a deliciously distinctive flavour thanks to the buckwheat flour. Try them topped with a spoonful of your favourite dip.
Buckwheat is mixed with onions and pasta to make this very simple and traditional Western European side dish. It is a staple at our holiday table and delicious drenched in gravy.
It can almost be guaranteed that most, if not all, of these ingredients are already in the cupboard. This is a great afternoon tea cake, to serve with coffee - maybe with a little cream and some fresh berries on the side.
Buckwheat is not a grain or a type of wheat but is used as if it were. The hulled roasted seeds are called groats or kasha. When cooked, they have a nutty taste.
The mix of grains in this recipe - buckwheat, brown rice and brown lentils - give a great variety of textures.
If you don't like rice, try this recipe with which pairs buckwheat with bacon. It's a hearty, meaty side dish that goes with anything.
These blini are equally good whether they are served with sweet jam or something savoury like smoked salmon and creme fraiche.
Kasha, or toasted buckwheat grains, makes a pleasant change from rice and pasta. Add seafood and raw vegetables and you have a delicious, filling salad.
A powerful combination of flavours: Greek olives, Dijon mustard, scallops, garlic, and mildly bitter buckwheat noodles. Amazing!