Rhubarb and Buckwheat recipe

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Ingredients

2 teaspoons coconut oil
½ cup chopped rhubarb
⅓ cup raw buckwheat
1 pinch salt, or to taste
¼ teaspoon ground cinnamon
⅔ cup water
2 tablespoons ground golden flax seeds
1 teaspoon chia seeds
1 teaspoon honey

Nutrition Info

451.7 calories
carbohydrate: 57.9 g
cholesterol: : -
fat: 22.3 g
fiber: 14.6 g
protein: 12.9 g
saturatedFat: 9.7 g
servingSize: -
sodium: 15.8 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt coconut oil in a small pot over medium heat. Cook and stir rhubarb, buckwheat, and a pinch of salt in hot oil for 1 minute. Add cinnamon, cook and stir until fragrant, about 30 seconds more.

  2. Stir water into buckwheat mixture, bring to a boil. Reduce heat to low, cover the pot with a lid, and simmer until most of the water is absorbed and buckwheat is cooked, 15 to 20 minutes. Add flax, chia seeds, and honey, stir to combine.

Recipe Yield

1 serving

Recipe Note

I love rhubarb and the tartness it adds to dishes. I usually add it to oatmeal but had a nice surprise when I added it to my buckwheat. This is also a dish that my kids really enjoy!

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