Savory Tamari Buckwheat

Savory tamari buckwheat is a hearty and flavorful grain dish that highlights the nutty taste of toasted buckwheat groats, enhanced by the umami richness of tamari and the warmth of garlic and ginger. Smoked paprika and a touch of rice vinegar add depth and complexity, making this dish a perfect base for bowl meals or a satisfying side. Its earthy, robust flavor pairs beautifully with roasted vegetables, tofu, or sautéed greens.

Fun fact: Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It’s actually a seed from a flowering plant, prized for its high protein and fiber content, making it a popular choice in healthy, grain-free diets.

Learn more about buckwheat at Wikipedia

Ingredients

1 cup buckwheat groats
2 cups vegetable broth or water
1 tbsp olive oil or sesame oil
1 clove garlic, minced
1 tsp grated fresh ginger
1 tbsp tamari or soy sauce
1/2 tsp smoked paprika
1/4 tsp black pepper
1 tsp rice vinegar (optional, for a touch of acidity)

Instructions

Rinse buckwheat groats under cold water to remove excess starch.
In a dry pan, toast the groats over medium heat for 2-3 minutes until fragrant.
In a pot, combine toasted buckwheat and vegetable broth (or water) and bring to a boil.
Reduce heat to low, cover, and simmer for 10-12 minutes until tender but not mushy.
Remove from heat and let sit covered for 5 minutes.
In a small pan, heat olive oil or sesame oil over medium heat.
Sauté garlic and ginger until fragrant, about 30 seconds.
Stir in tamari, smoked paprika, black pepper, and rice vinegar if using.
Mix the sauce into the cooked buckwheat until well combined.