Buckwheat Grain Rice

Buckwheat Grain Rice

　　In the Nu language cuisine, “A Biao” is the most common term, which translates to buckwheat grain rice in Chinese. It is the favorite food of the Nu people living in areas such as Fugong. Not only is it suitable for the elderly and patients, but it is also often served to guests.

The process of making buckwheat grain rice involves the following steps. First, wash the sweet buckwheat seeds, put them into a pot, and boil them in water for a period of time. Once the outer shell of the buckwheat seeds cracks, remove them, drain the water, and let them dry. Then place them in a mortar and pound them with an appropriate amount of warm water to separate the outer skin from the inner grains. Next, use a sieve to remove the outer skins, resulting in buckwheat grains that can be cooked in a pot. If not eating immediately, they can also be dried and stored.

When cooking buckwheat grain rice, simply add an appropriate amount of water to the pot and simmer until the water is absorbed. Some people also mix in a bit of corn grits, resulting in rice that not only has the aroma of both corn and buckwheat, but also a visually pleasing color. In families with the means, chicken may also be added as an accompaniment, making the buckwheat grain rice even more delicious.

In fact, there are many other ways to eat buckwheat grain rice. For example, you can first mix the buckwheat grains with vegetables to make dry rice, then pound chili, walnuts, ginger, salt, and other seasonings into a paste, add water to soak the rice—the Nu people call this “chili-soaked rice.” Some families mix buckwheat with vegetables to make “A Mai Yi” (meaning porridge), and then add lacquer tree oil and salt, creating a uniquely flavorful dish.

Buckwheat grain rice is not only soft and delicious, but it also stimulates the appetite and aids digestion. It has notable benefits for lowering blood sugar and improving skin health.