For more information on the health benefits of Ancient Grains, read my article here.
(Recipe adapted from one of my favorite cookbooks, Welcoming Food: Energetics of Food and Healing by Andrew Sterman)
Ingredients
1 cup millet
2/3 cup whole kernel buckwheat
Pinch of Salt
2.5 cups water
Soak grains the night before then discard soaking water. Bring fresh water to a boil and add rinsed grains giving a stir or two. Reduce to simmer at lowest setting. Cover and cook for 15 minutes. Take off heat and lest rest for 5-10 minutes.
Serve with sauteed mushrooms and greens, and if desired a soft- boiled egg or tofu. If you prefer something sweet top with your favorite fruit, milk, sweetener, a sprinkle of cinnamon and cardamom, and toasted nuts or seeds.
Notes:
Feel free to substitute other ancient grains, they do well when combined in pairs with one grain being dominant (in this case millet) and the other supportive (buckwheat) rather than the ratio being divided equally. Keep in mind their cooking times. Buckwheat, amaranth, teff and millet and quinoa cook in 15-20 minutes whereas farro, spelt, kamut, brown rice, wild rice require 40-45 minutes.
Pairing a glutinous grain with a non-glutinous grain or two non-glutinous grains tastes and feels best.
About Buckwheat
Buckwheat also known as Kasha is clearing and helps break up stagnation. It is a warming non-glutinous grain that is great for those with chronic cold hands and feet (buckwheat invigorates circulation while strengthening the integrity of blood vessels). Because it has a descending energetic influence, it’s a good grain for acid reflux, indigestion, constipation, and hemorrhoids.
