In keeping with my recent fascination with buckwheat, I’d like to share another trick I stumbled across lately: sautéeing leftover buckwheat to create an entirely new flavor and texture. Seeing as cooked buckwheat lasts for a good week in the fridge, you might as well cook a big batch and then enjoy it various ways throughout that week. Sautéeing the buckwheat makes it a little crispy and adds a little toasted flavor without being as earthy as kasha (which is buckwheat that’s toasted before being simmered). It also makes a great base for a quick meal: just add other quick ingredients to the pan, like veggies or eggs or small pieces of meat. Because buckwheat is less starchy than most grains, each kernel remains separated from the rest rather than awkwardly clumping. Much easier to stir and certainly easier to serve.
For this quick breakfast, I sautéed already-cooked buckwheat with a dash of extra-virgin olive oil over medium heat for 5 minutes. If you’d like your buckwheat more crisp, let it go for another 3 to 5 minutes. Crack an egg (preferably pastured) on top of the buckwheat and let cook undisturbed for 3 minutes. Gently fold egg halfway over and cook another minute. Note that this creates a somewhat runny egg with a poached kind of texture and ultra-buttery taste. If you’d like your egg more done, cook another 5 minutes. Slide the buckwheat and egg onto a plate and top with fresh dill, a dash of sea salt, and a grind or two of peppercorns.
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