Name: Stir-Fried Buckwheat
Cook time: 15 minutes
Total time: 40 minutes
Yield: Serves 4
Ingredients: 1 cup buckwheat groats; 1 large egg, lightly beaten; 2 cups reduced-sodium vegetable broth; 2 tablespoons soy sauce (regular or reduced-sodium); 2 tablespoons unseasoned rice vinegar; 1 teaspoon Asian chile paste or sambal; 1 teaspoon sugar; 2 tablespoons toasted sesame oil; 6 scallions, thinly sliced; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 2 large carrots, shredded through the large holes of a box grater; 1 red bell pepper, seeded and chopped; 1/2 pound green beans, cut into 1/2-inch pieces

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Stir-Fried BuckwheatTina Rupp

Make ahead: Prepare the buckwheat in advance, through drying the grains on a baking sheet: Cover the cooked, separate groats on their baking sheet and store in the fridge for up to 2 days.

Cooks' Note

Grain Swaps
• Substitute 2 cups cooked long-grain brown rice for the buckwheat and omit all the buckwheat cooking steps.

Testers' Notes
• Buckwheat is sticky, so this very old-fashioned preparation (coating the groats in egg and then boiling them) keeps them separate—at which point they can be stir-fried, just like fried rice.

• In truth, you can substitute buckwheat groats cooked in this manner for the rice in any fried rice stir-fry. We thought we'd offer a fairly straightforward preparation here to get you thinking about more uses for these tasty, nutty groats.

Recipe notes

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