Buck wheat is a Gluten free herb not from wheat.
Buckwheat is actually a seed of a herb, and not a grain. Rich in B complex vitamins, calcium, phosphorus and fibre. Gluten and wheat-free.
One part buckwheat to 3 parts water, bring to the boil and simmer for 45 - 50 minutes.
1/2 cup dehusked buckwheat
1/4 cup rice
3 spring onions or leeks, chopped
2-3 very ripe tomatoes, cubed
1 tsp basil
pepper to taste (optional)
1 tsp Mary-Ann's Herb Salt
Precook the buckwheat and rice together for 45 minutes
Add the rest of the ingredients, except the tomatoes, and simmer gently for 20 minutes. Add more filtered water if needed.
Remove from the stove, and add tomatoes, and bake in oven at 190 deg C for 30 minutes. Tomatoes can be added right at the end of baking time so they don't become acid - forming.
Serve with a fresh salad and steamed vegetables.