Buckwheat is an ancient “grain” that is high in protein, fiber, four B vitamins and dietary minerals. Despite the name, buckwheat is not closely related to wheat, as it is not a grass. Check out the Wikipedia for it.
What’s not to love about it?
It’s easier to cook than quinoa!
It’s faster to cook than any rice or bean!
It’s gluten free!
You can cook it ahead!
Where do I buy it?
I go to Russian grocery stores to get whole buckwheat groats. It’s also easily available on Amazon, however I would only trust the Russian brands. They’re dark brown. 800 grams (1.7lbs) of buckwheat groats is usually $3.50-$4.50. There are sometimes larger bags.
I tried the Red Mill version of buckwheat... they were very light in color and it turned out slimy.
You may also be able to find buckwheat groats in health and specialty stores.
How do I cook it?
Put buckwheat in a pot and add enough water to cover the groats with 1/4 inch of water. I add a splash of soy sauce or apple cider vinegar with a pinch of salt to season it.
Bring to boil, then reduce to low. Remove from heat after 8 minutes. Let sit 5 minutes so it finishes cooking.
Once you try it a few times, test cooking it a little more or less so you know which is your favorite.
I like it cooked a little less, because otherwise the shape of the groats breaks down just like rice when it’s overcooked.
I usually make half a bag of buckwheat at a time and store it in a baggie in the fridge. When you pull it out to use it, warm it up at least to room temperature, or more, so that it tastes better. Cold buckwheat just doesn’t taste as good to me.
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