Meatballs with Vegetable and Buckwheat
This is a wholesome and nutritious dish that combines protein from the meatballs, vitamins and minerals from the vegetable, and fiber from the buckwheat.
Ingredients
- 1 pound ground meat (beef, chicken, turkey, or a mix)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
- 1 cup buckwheat groats
- 2 cups water
- 1 head of lettuce, washed and torn into bite
- sized pieces
- 1 cup cherry tomatoes, halved
Instructions
Prepare the Meatballs:
Mix the ingredients in a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Shape the mixture into meatballs. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the meatballs until browned on all sides
Cook the Buckwheat:
Rinse the buckwheat groats under cold water. In a medium saucepan, bring 2 cups of water to a boil and Add the rinsed buckwheat. Reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the buckwheat is tender.
Prepare the Salad:
In a large bowl, combine torn lettuce and cherry tomatoes.
Assemble the Dish:
In a large bowl, put the cooked and cooled buckwheat. Top the buckwheat with meatballs. Arrange the salad alongside the meatballs and buckwheat.”
Buckwheat Salad with Cherry Tomatoes
A buckwheat salad with cherry tomatoes, red onion, and fresh herbs is a delicious and nutritious dish.
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Optional: Feta cheese, crumbled (for garnish)
Instructions
- Cook the Buckwheat: Rinse the buckwheat under cold water. In a medium saucepan, combine the rinsed buckwheat and water. Bring to a boil. Reduce the heat to low, cover, and simmer for about 10-12 minutes or until the water is absorbed and the buckwheat is tender.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Adjust the seasoning to taste.
- Assemble the Salad: In a large bowl, combine the cooked and cooled buckwheat, cherry tomatoes, red onion, and fresh herbs. Pour the dressing over the salad and toss gently to coat everything evenly.
- Optional: Add crumbled feta cheese on top for extra flavor and creaminess
Doma Buckwheat Porridge with Mushrooms
This buckwheat porridge with mushroom makes for a hearty and wholesome meal, suitable for vegetarians and for a nutritious alternative to traditional grains.
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- 1 cup mushrooms
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 cups vegetable or mushroom broth
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Start by rinsing the buckwheat groats under cold water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté until become golden brown. Set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add chopped onions and garlic.
- Add the rinsed buckwheat groats to the skillet with onions hd garlic. Toast them for a few minutes until they are lightly golden.
- Pour in the vegetable or mushroom broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes.
- Once the buckwheat is cooked, fold in the sautéed mushrooms. Season with salt and pepper to taste.
- Allow it to simmer for an additional 5 minutes.
- Remove from heat and let it rest for a few minutes.
- Garnish with fresh herbs like thyme or parsley before serving.
Buckwheat Granola
Doma Buckwheat granola can offer various health benefits due to its nutritious ingredients, particularly buckwheat.
Ingredients
- 1 cup buckwheat groats
- 1/2 cup nuts (almonds, walnuts, or your choice), chopped
- 1/4 cup seeds (pumpkin seeds, sunflower seeds, flaxseeds, etc.)
- 1/4 cup dried fruit (raisins, cranberries, apricots, etc.), chopped
- 2 tablespoons coconut oil or any other vegetable oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- A pinch of salt
Instructions
- Preheat your oven to 325°F (163°C).
- In an mixing bowl, combine the buckwheat groats, chopped nuts, seed, and dried fruit.
- In a small saucepan, melt the coconut oil over low heat. Once melted, remove it from the heat and add the maple syrup or honey, vanilla extract, cinnamon, and a pinch of salt. Stir the wet ingredients until well combined.
- Pour the wet mixture over the dry ingredients in the bowl. Stir well to ensure that all the dry ingredients are coated with the sweet mixture.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about
20-25 minutes or until the granola is golden brown, stirring once or twice during the baking process to ensure even toasting. - Remove the granola from the oven and let it cool completely on the baking sheet. It will become crispier as it cools.
Cooking Instructions for PEARL BARLEY
Basic stovetop cooking instructions (makes 4 servings):
- Rinse the pearl barley in a fine-mesh strainer under cold water.
- In a pot, bring 3 cups (18oz) of water or broth to a boil.
- Stir in 1 cup (6oz) of rinsed pearl barley.
- Return to a boil, then reduce to simmer.
- Add salt to your liking.
- Cover the pot and cook for 30-40 min, or until tender.
- Remove the pot from the heat and let it sit covered for 5-10 min.
- Fluff the barley with a fork and serve.
DOMA. Pearl Barley
For over 10,000 years, barley has been a go-to cereal grain in human history.
It’s so versatile that it’s been used for everything from currency to a sacred food.
In ancient Rome, it was even reserved for the most ripped and toned of athletes – the gladiators.
And it’s not just ancient civilizations that recognized the power of barley.
Today, it’s a popular grain for everything from soups to stews, and even in beer-making.
Cooking Instructions for SEMOLINA
Basic stovetop instructions for semolina hot cereal (makes 2 servings):
- Bring 31/3 cups (20oz) of milk to a boil in a pot.
- Slowly stir in 1/3 cup (2oz) of semolina.
- Make sure to mix thoroughly until there are no lumps present.
- Return to a boil, then reduce to simmer.
- While stirring, add salt and sugar to your liking.
- Cook for 3-5 min or until it thickens, stirring from time to time.
- Remove from heat and let it cool down for several minutes.
- You can add toppings, such as berries or nuts, while it cools.
DOMA. Semolina
Semolina, one of the oldest cultivated grains in the world, originated in the Near East and Central Europe around 7000 BC.
In Italy, it’s a beloved ingredient in many traditional dishes. Semolina porridge, also known as “semolino,” is flavored with delicious ingredients like vanilla, lemon, or orange zest.
And for those with a sweet tooth, there’s no shortage of ways to enjoy semolina, from chocolate and fruit compote to decadent caramel sauce.
But don't overlook semolina's savory side!
It’s perfect as a base for creative toppings like fresh fruit, nuts, seeds, jam, or even cheese.
Cooking Instructions for MILLET
Basic stovetop cooking instructions (makes 4 servings):
- Bring 2 cups (12oz) of water to a boil in a pot.
- Stir in 1 cup (6oz) of millet and cover.
- Return to a boil, then reduce to simmer.
- Add salt to your liking.
- Cook for 20-25 min or until the water is absorbed.
- Remove from heat and let it cool down for several minutes.
- You can add toppings, such as berries, fruits or nuts, while it cools.
DOMA. Millet
Millet may be one of the oldest human foods, but it’s also one of the most underrated!
It’s believed to be the first cereal grain to be domesticated, and there are many types to choose from, including pearl, finger, foxtail, and proso millet.
Speaking of Proso millet, DOMA has got you covered!
This type of millet is versatile and nutritious, making it perfect for adding to salads, soups, stews, and casseroles.
Plus, it’s gluten-free, making it a great option for those with dietary restrictions.