Like every other hipster foodie (riiiight), I’ve come to love the grain bowl format. It’s pretty fast to put together (even faster if I have the cooked grain waiting in the fridge), accommodates basically whatever vegetables I have on hand, and takes on the personality of the dressing to morph into any pseudo-ethnic meal I’m in the mood for. I’ve made grain bowls with a lot of different grains: Quinoa, farro, wild rice, even Israeli couscous, which is really a pasta rather than a grain. This week, I had a half-used bag of buckwheat groats in the pantry, and decided to try using buckwheat in this format.
The last time I used buckwheat groats, I simply boiled them and dressed them in a mushroom cream sauce that was kind of sort of Russian in my imagination. It was okay, but a tad too heavy and too one-note to my liking. The groats came out starchy-sticky, too, which I thought might be a problem in the grain bowl format. To avoid the one-note boredom and excessive starchiness, I toasted the buckwheat before boiling the groats, and rinsed them thoroughly under cold water after boiling in order to wash off the starch that leaked out during the cooking process. This seemed to work well.
I topped the buckwheat bowl with half a salmon burger (frozen from Costco) each, but you can keep it vegetarian, or top it with a boiled egg or grilled chicken for an additional protein kick.