Buckwheat, Quinoa And Bulgar Wheat
Buckwheat, quinoa and bulgar wheat all have similar cooking times and so I tend to cook them as a mix. Whilst buckwheat and quinoa are gluten free (and are technically pseudograins rather than grains proper), bulgar wheat is made from wheat (surprisingly enough!) and so is not. If you don’t tolerate gluten or wheat then leave the bulgar out. Serve in salads, soups and stews, or as an accompaniment to curries and chillies.
Free from: nut, soya, yeast
Gluten, wheat free: omit bulgar wheat
This is a vegan recipe
- bulgar wheat
- raw buckwheat
You can cook these grains / pseudograins separately, but I tend to boil them together. The exact amount of each grain / pseudograin doesn’t really matter but I mix approximately 2 parts quinoa, 2 parts bulgar wheat and 1 part buckwheat.
Boil in plenty of water for about 10 – 15 minutes, or until the ‘tails’ have come out of the quinoa and the buckwheat and bulgar are soft. Drain and rinse with freshly boiled water to remove any scum. Serve.