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Asian Buckwheat Bowl

January 2, 2011

Happy 2011 everyone! As I’m sure many of you, like me, have resolved to eat healthier (fingers crossed that one sticks!), I’m starting my year with a very light but tasty meal. Today Scott and I took a trip to our local Asian grocery store, which is always interesting and fun for finding new ingredients to use, not to mention the prices are pretty budget-friendly! We picked up a big bag of dried shitake mushrooms, which I love to keep in the house since they don’t go bad and are great for making soup (since you have to rehydrate them I use the mushroomy water as broth!). We also got some bok choy and fresh ginger, so with some other ingredients we already had in the cupboard, we threw together a delicious bowl of steamed vegetables with buckwheat and black beans. For the dressing we made a favorite, Jaime Oliver’s japanese dressing.

  • 1 Cup Kasha Buckwheat
  • 2 Cups Water
  • 1 TBSP Fresh Ginger, grated
  • 1 Can Black Beans, drained and rinsed
  • 8 Dried Shitake Mushrooms
  • 1 Medium Carrot, peeled and sliced in 1/4 inch thick rounds
  • 2 Heads Bok Choy, bottoms removed
  • 1 Cup Red Cabbage, shredded
  • 1 Scallion, thinly sliced
  • Sesame Seeds

Dressing

  • 2 1/2 oz Onion, finely chopped
  • 3 TBSP Soy Sauce
  • 2 TBSP Rice Vinegar
  • 1/2 tsp Sugar
  • 1/4 tsp Mustard Powder
  • 1 TBSP Grapeseed Oil
  • 1 TBSP Sesame Oil
  • Salt + Pepper, to taste

Place dried mushrooms in a bowl of boiling water and cover. Let sit while you prepare the rest of the ingredients.

Bring 2 cups water to a boil in small saucepan. Add the Kasha and lower heat. Simmer for 10 minutes until most of water is absorbed. Add beans and ginger and stir to combine. Remove from heat and set aside.

Once mushrooms are re-hydrated, remove from water, squeezing out excess. Remove the stems and slice. Place a metal steaming rack inside a wok filled with an inch or two of water. Let water come to a boil and add the carrots, sliced mushrooms and bok choy. Let steam for 15-20 minutes.

Prepare the dressing: Mix all ingredients in a jar and shake to combine. Add in 2 TBSP water and shake again.

Fill bowls with the buckwheat and bean mixture and place steamed vegetables on top. Add the shredded cabbage and dressing, and top with scallions and a sprinkle of sesame seeds. Eat up and enjoy this super-nutritious and oh-so-delicious meal!

 

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3 Comments leave one →
  1. January 3, 2011 4:03 am

    omg I sooo love this dish! Very inspiring. Thank you!

Trackbacks

  1. Hot & Sour Asian Soup « Allison Eats

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