Buckwheat is a whole grain that cooks quicker than a lot of other whole grains. This was my first time cooking with it and I found a recipe and tweaked it.
http://www.thebirkettmills.com/mexicanskillet_2005.htm
Ingredients
1 lb. ground beef
1 cup chopped onion
¼ cup chopped celery
¼ cup chopped green pepper
1½ cups water
¾ cup uncooked kasha (whole or coarse)
1 16-oz. can tomatoes, cut up
1 tsp. salt
1 tsp. molasses or sugar
1 tsp. Worcestershire sauce
Dash tabasco or pepper
½ tsp. chili powder (optional)
Method
In skillet, cook ground beef, onion, green pepper and celery until meat is browned and vegetables are tender. Spoon off all except about 2 tablespoons excess fat. Stir in uncooked kasha until the grains are moistened by the meat mixture. Add remaining ingredients. Cover and simmer for 25 to 35 minutes or until kasha is tender. Stir mixture occasionally and add extra liquid (water, wine, or tomato juice) if necessary. May be topped with grated cheese before serving.
What i did differently was use 1C of kasha that i soaked all day. You should soak grains to make them easier to digest. I increased water by 1-2C. I used 2 large jalapenos for kick. I used a can of kidney beans instead of meat. I added those near the end just because they only need warmed. I really liked this dish and it made a lot. I froze most of it into single servings.
The fish is halibut. First time i ever cooked this too and i just did the same thing as i did w/ the maui maui. Cajun seasoning, salt, pan sear. i found that i LOVE halibut. more so than maui maui.
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