It’s simple to cook buckwheat if you follow the right method to reach a soft but not sticky result.
Before starting to cook, here are some useful information about buckwheat:
- Buckwheat has a savory, nutty flavor.
- It is available in raw and toasted forms. Raw buckwheat has a greenish colour and a milder flavour, while toasted buckwheat is lighter or darker brown and it has a stronger taste.
- Valeria, in her blog Beets & Bones says it is best to keep buckwheat groats in the fridge for they can go rancid and would taste bitter.
- A general rule of cooking buckwheat is that you need twice as much water as the amount of buckwheat, e.g. 2 cups water for 1 cup of buckwheat.
- It is recommended to wash the groats thoroughly before cooking.
- 1 cup buckwheat groats (the recipe works with toasted and raw groats as well)
- 2 cups water
- salt to taste (I usually add 1/8 tsp to 180 g buckwheat)
- Place water in a heavy bottomed pan and bring it to a boil. Add salt.
- Place bucwheat in a larger bowl and wash it several times thoroughly with hot water. Rinse and drain well.
- When water is boiling, add buckwheat. Wait until water starts to boil again, then turn the heat to low, and cook until buckwheat absorbs all water. Don’t stir it, just check regurarly to see if water is absorbed. Don’t let it stick to the bottom of the pan.
- When all water is absorbed, turn the heat off, and let it rest covered for 15 minutes.
- After 15 minutes, transfer buckwheat to a bowl, and fluff it up with a fork. Cover it to prevent drying out.
Cooked buckwheat is a great side dish for meat dishes with sauce.