Consider This

Buck-Wild for Buckwheat


Jan. 4, 2013 1:52 p.m. ET

BUCKWHEAT IS NOT what it seems. Though it looks like a grain and tastes like a grain, it is actually not part of the cereal family at all. Buckwheat is a nutritionally dense and gluten-free relative of rhubarb and sorrel that is eaten throughout the world.

The kernels, called groats, are hulled, roasted and served as a side dish or stuffing, or ground into a blue-gray flour used to make everything from traditional Breton-style...

Available to Subscribers