How to Cook Buckwheat?

I've recently discovered how much I love buckwheat. I use it as an alternative to brown rice or quinoa. It is naturally gluten-free and full of protein.

Check the pack if you are feeding coeliacs in case it has been produced with wheat products.

How do I cook buckwheat?

As many of my followers know I love baking with Buckwheat flour. It is excellent when used in pancakes, crepes and cakes. I have recently been experimenting with buckwheat grain or which is also known as groats. I mainly use cooked buckwheat grain like quinoa or brown rice.

There are 4 easy steps to getting the perfect buckwheat texture.

1. Rinse the buckwheat grains before cooking
2. Simmer 15-20 minutes – don't boil
3. Drain any excess liquid
4. Rest with the lid on for 10 minutes before serving or storing

Ingredients

• Buckwheat grain/ grouts – 100g (1/2 cup)
• Water or stock – 500ml

Method (re-test) boil high 8 minutes drain, rinse, rest with lid)

1. RINSE the buckwheat grains/ groats in cold water until the water runs clear.
2. BOIL about 500ml cold water in a large saucepan over high heat (add stock if you are making a savoury dish. However, I leave it out in case I want to use the buckwheat for breakfast instead of porridge).
3. ADD the rinsed buckwheat and stir, boil for 2 minutes then reduce the heat to low and cover with a lid and simmer for 15-20 mins, until most of the water has been absorbed
4. REMOVE from the heat and drain off any leftover water and let the buckwheat rest for 10 mins, with the lid on.
5. FLUFF up the buckwheat with a fork and serve. I store this in containers in the fridge ready for when I need it. It usually keeps for about 3-4 days.