heather groats

Ingredients for 1 servings:

• 200 g buckwheat
• 1 m.-sized onion(s)
• 400 ml water
• 1 tsp, leveled sea salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

An ingredient in the Upper Silesian Christmas soup, but is also often eaten as a Friday fasting dish

Peel and roughly dice the onion. Bring the buckwheat to a boil in the water with the sea salt and diced onion, then simmer for 20 minutes over low heat. The heather groats are a traditional ingredient in Upper Silesian Christmas soup, as I remember it from my grandmother. They are also enjoyed year-round for Friday lunch. Served with a large glass of buttermilk. The specified serving size is for one lunch. As a soup garnish for four people, prepare two servings. Note: Contrary to what its name suggests, buckwheat is neither related to wheat nor a true grain. Like rhubarb and sorrel, buckwheat is a member of the knotweed family. However, since buckwheat can be used like regular grain and its nutritional content is comparable to that of other grains, buckwheat is often referred to as a pseudo-grain. Buckwheat’s mild, nutty-tasting grains are reminiscent of beechnuts in color and shape, which gives it its name. Buckwheat is easily digestible and rich in the essential amino acids lysine and tryptophan. Buckwheat also contains plenty of vitamin E and B vitamins (B1, B2, and B6). Among the minerals, phosphorus, silica, and potassium are particularly important. 100g buckwheat (hulled) contains: Energy content 1425 kJ Protein 9.1 g Fat 1.7 g Carbohydrates 72 g Calcium 21 mg Iron 3.2 mg Potassium 324 mg Magnesium 85 mg Vitamin B1 0.24 mg Vitamin B2 0.15 mg Vitamin B6 0.58 mg Vitamin E 3.7 mg Folic acid 0.03 mg Niacin 2.9 mg Like corn, millet or rice, buckwheat is gluten-free and is therefore suitable for people suffering from celiac disease or celiac sprue.