I cook a lot of things that don’t end up on this blog. Some dishes aren’t spectacular enough to share, while others are simply failed experiments.
Most of the failures happen when I try to cook something without using a recipe. They’re not all inedible creations, but they’re mostly ones I reluctantly eat because I hate wasting food (and expensive ingredients).
This experiment, however, was one worth sharing.
I’ve been wanting to try a risotto using a whole grain for awhile now. There are plenty of recipes that use barley as a replacement for white arborio rice, but since barley isn’t gluten-free it’s a no-no for me. I suspected buckwheat might be the kind of grain that could stand up to the risotto-making process and still retain some bite along with the creaminess.
If you’re expecting an ultra-decadent risotto that tastes identical to the original thing, you’ll be disappointed. But if you’re looking for a hearty, creamy and comforting dish, then this might just be for you.
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ cup buckwheat groats
- 1 cup mushrooms, sliced
- 2 cups spinach, shredded
- 1 green onion, chopped
- ½ tsp salt, or more to taste
- 2 cups vegetable stock
- In a medium-sized pot, sauté the onions and garlic in a bit of water until soft. Add the buckwheat and stir it around until it gets coated by the onions and garlic.
- Add the mushrooms and ½ cup of stock and stir. When all the liquid is absorbed, add another ½ cup of stock. Repeat until the buckwheat is tender, or until the stock has been used (you may not need to use all of it, though).
- Mix in the spinach, green onion and salt and stir until the spinach has wilted. Taste and adjust seasonings if necessary.