{"product_id":"buckweed-grano-saraceno","title":"Trigo sarraceno - grano saraceno","description":"\u003cp\u003eWhole buckwheat groats, sold loose by weight. Despite the name, buckwheat is not a wheat and not a grain at all — it is the seed of a plant related to rhubarb and sorrel. That is why it is naturally gluten-free, and why it tastes nutty and earthy rather than bland.\u003c\/p\u003e\u003cp\u003eIt cooks in about the same time as white rice and behaves the same way in a bowl, so it is the simplest swap for anyone avoiding gluten who does not want to eat rice every day. It carries a complete protein, which is unusual for a plant food, and a good amount of magnesium and fibre.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhole buckwheat groats, sold by weight\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e — not related to wheat\u003c\/li\u003e\n\u003cli\u003eComplete plant protein, high in magnesium and fibre\u003c\/li\u003e\n\u003cli\u003eCooks in 12-15 minutes\u003c\/li\u003e\n\u003cli\u003eFor porridge, pilafs, salads and soups\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it.\u003c\/strong\u003e Rinse well under cold water — this matters, unrinsed buckwheat turns gluey. Use one part groats to two parts water, bring to the boil, then cover and simmer on the lowest heat for 12-15 minutes until the water is gone. Take it off the heat and leave it covered for five more minutes before forking through. For a deeper, more toasted flavour, dry-fry the rinsed groats in the pan for two minutes before adding the water.\u003c\/p\u003e","brand":"Só Verde","offers":[{"title":"Default Title","offer_id":56113175724356,"sku":null,"price":0.07,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5772\/4228\/files\/buckwheat-grano-saraceno-8184579.png?v=1787323759","url":"https:\/\/soverde.pt\/es\/products\/buckweed-grano-saraceno","provider":"Só Verde","version":"1.0","type":"link"}