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Leaves have evolved at least twice ๐Ÿค” (mander.xyz)
submitted 1 week ago by [email protected] to c/[email protected]
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[-] [email protected] 10 points 1 week ago

I recently figured out that wheat/gluten FUBARs my health, so even just the concept of cereal grains has recently exploded in complexity in my head.

Before, I was eating:

  • wheat (incl. durum, spelt, rye, and rarely barley, emmer)
  • oats
  • rice

Now I newly eat:

  • buckwheat
  • millet
  • quinoa (in like three different colors)
  • amaranth
  • whole-grain rice is apparently pretty cool
  • maize/corn (in the form of polenta and tortilla)
[-] [email protected] 4 points 1 week ago* (last edited 1 week ago)

Buckwheat is so good if you fry onions, carrots and bacon, and then mix with boiled buckwheat.

Also if you don't use multi-cooker - consider. It is a bit hard to get used to, but gives additional freedom in cooking everything from your list with meat.

[-] [email protected] 2 points 1 week ago

Well, I happen to separately ~~only eat foods that don't cast a shadow~~ do the vegan thing and my genes don't like the taste of onion either, so uhh... ๐Ÿ˜…

But still good info. I haven't yet tried cooking whole-grain buckwheat myself, so knowing a combination that works, I can figure out substitutes or other combinations which are likely to work.

[-] [email protected] 2 points 3 days ago* (last edited 3 days ago)

Oh, then it might be a bit harder, but you just need something greasy to compensate the dry. Onions give some of it already, and maybe even without bacon they will just do the job. Just take two onions instead of one, and fry them for longer.

And this is the foundation, spices are up to you, I go moderately crazy with paprika, koriander, basil, pepper and whatever is required to finalize the taste. It forgives a lot :) Buckwheat I use is the dried brown one. Probably with wholegrain one you even don't need to compensate that dry that much as well.

Good luck!

this post was submitted on 07 Jun 2025
504 points (98.6% liked)

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