Glutenfree

January Recipe – Buckwheat Risotto

I love risotto, it’s among my all time favorite comfort foods. It’s a flexible recipe that, apart from the traditional base of rice, can be made with any number of other grains like spelt, wheat or barley. I was really interested to hear from Eugene in D’lush Cafe recently that they’d been making risotto very successfully from buckwheat. So if you’re in the mood for trying something new, healthy and tasty in the new year why not pick up a pack of buckwheat and give it a go?
Despite it’s name, buckwheat is totally unrelated to wheat and is a gluten-free superfood seed that is inexpensive to buy and versatile to use! It is perfect for making porridge, granola, and salads and the flour form is perfect for baking with. Also known as Kasha, buckwheat is traditionally eaten in Eastern Europe but less so in these parts.
Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. The Yi people of China consume a diet high in buckwheat (100 grams per day, about 3.5 ounces). When researchers tested blood lipids of 805 Yi Chinese, they found that buckwheat intake was associated with lower total serum cholesterol, lower low-density lipoprotein (LDL, the form linked to cardiovascular disease) cholesterol, and a high ratio of high-density lipoprotein (HDL, health-promoting cholesterol) to total cholesterol.

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