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Although not as popular as buckwheat or rice, this grain is an excellent source of protein and nutrients, and is rich in fiber… & More Latest News Here

 

Bolivian pigeon groats are valued by nutritionists for their abundance of quality proteins, these groats contain all nine amino acids necessary for the human body. Bolivian pigeon is a source of many important nutrients, including folic acid, magnesium, zinc, iron, B vitamins.

In addition, bolivian pigeons have more fiber than most other grains: for example, one cup of kynvo has more than 5 g of fiber, while the same cup of cooked brown rice has 3.51 g.

“Recently, the demand for nutritious, plant-based, gluten-free products has been growing very rapidly – Bolivian pigeon is one of them. Interest in these cereals increased significantly in 2020. – jumped by almost 50%. It is a very valuable and versatile ingredient for various dishes: Bolivian pigeon can be used in salads, porridges, soups, stews and even desserts. Although Bolivian pigeon is not as popular as the Lithuanians’ favorite rice and buckwheat groats, kynva has become an important part of the diet for many people”, says Ernesta Dapkienė, director of the Communication and Image Department of Maximos.

Properly cooked Bolivian pigeon grits acquire a pleasant nutty flavor and go well with many foods. By the way, there are several types of them, differing in consistency – white, red and black. Light kynva grits are the softest, while red and black grits are crispier and harder.

“Bolivian pigeons are boiled in a ratio of 1:2, and before cooking these grains are advised to be washed and soaked a little to remove the bitterness. In a pot, fill the groats with water, bring to a boil and reduce the heat to a minimum. Stir once, cover and cook for about 15 minutes until the water is absorbed. Let the groats stand in the pot for another 5 minutes, then add salt and mix carefully. It should be possible to make non-overcooked, pleasantly crunchy grits,” advises Brigita Baratinskaitė, head of the food production department of the shopping chain.

She points out that Bolivian pigeon grits are best salted when they are already cooked, otherwise it is very easy to over-salt. B. Baratinskaitė suggests trying several different, interesting-tasting recipes with Bolivian pigeon, including a very simple dessert.

Bolivian Pigeon and Mango Poke Bowl with Cashew Sauce

Although not as popular as buckwheat or rice, this grain is an excellent source of protein and nutrients, and is rich in fiber

You will need:

140 g cooked Bolivian pigeon groats, 2 mangoes, 1 avocado, 1 red pepper, ¼ small red cabbage, salt to taste, various greens (lettuce, spinach, beetroot leaves, etc.), coriander and cashews for garnish.

For the sauce: ½ cup cashew nuts, a piece of ginger, ½ cup orange juice (1 large orange), 1 tablespoon lime juice, salt to taste.

We produce:

cover the cashews (for at least 20 minutes) and heat the Bolivian pigeon groats. Meanwhile, cut the mango into cubes, chop the avocado, pepper, cabbage and ginger. After the Bolivian pigeon is finished cooking, drain the cashews. Blend the cashews, ginger, orange, lime juice and salt in a blender until smooth. If necessary, you can add water. Put the Bolivian pigeon grits and greens in a bowl, arrange the chopped vegetables and mangoes on top. Garnish with cashews and chopped coriander, pour the sauce.

Crispy balls of cheese and Bolivian pigeon

Although not as popular as buckwheat or rice, this grain is an excellent source of protein and nutrients, and is rich in fiber

You will need:

360 g of cooked and cooled Bolivian pigeon groats, 2 eggs, 90 g of grated cheese (mozzarella or cheddar), 60 g of Parmesan cheese, 2 small handfuls of chopped carrots, 2 finely chopped onions, 1 clove of garlic, chopped, a handful of chopped coriander, 2 tablespoons of flour , a pinch of salt, pepper.

We produce:

heat the oven to 190 degrees. Lightly beat the eggs, add all the other ingredients and mix well. Line a baking tray with baking paper. Form balls (taking about 1 tablespoon of dough each) and place them on the baking sheet so that they do not touch each other. Bake for 25-35 minutes.

Chocolate pudding of Bolivian pigeon

Although not as popular as buckwheat or rice, this grain is an excellent source of protein and nutrients, and is rich in fiber

You will need:

90 g of boiled Bolivian pigeon, ½ teaspoon of vanilla extract, 50 g of cocoa powder, 120 ml of almond or coconut milk, 1 tablespoon of brown sugar.

We produce:

stir well the plant-based milk, sugar and cocoa and mix everything well after adding the cooked semolina. Cover the bowl with cling film and put it in the fridge for at least a couple of hours. Later, serve in dessert bowls and garnish with your favorite fruit or nuts.

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Although not as popular as buckwheat or rice, this grain is an excellent source of protein and nutrients, and is rich in fiber…

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