Date: Fri, 04 Jun 93 20:02:14 BST
From: Dennis Furey (df@doc.imperial.ac.uk)
Buckwheat
1/2 cup roasted buckwheat grain
1 tbs French grain mustard
1 pinch coriander seed
1 large onion
2 1/2 cups water
1 tbs shoyu
Peel the onion and slice it into half moons. Pressure cook it for ten minutes
in 1 1/2 cups of water to soften it up. If you don't have a large onion use two
small ones. Red onions also work. This concoction is sometimes called onion
butter and ends up having an oddly sweet taste. You can cook it longer and turn
it into some kind of a puree, but I prefer it with the onions still
recognizable.
Buckwheat is the staple grain of the people of Siberia, being very warming.
As much as I like roasting things, I use the kind of buckwheat that's already
roasted because it's better than I can get it to come out. Mix the buckwheat
and coriander with the onion and the cooking water from the onion, and another
cup of water. Simmer it (not in a pressure cooker) until it gets dryish and
stodgy. Put in a dollup or two of the best mustard you can find, depending on
how pungent it is, and a small amount of shoyu to taste.
kwvegan vegan