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.
- Rinse the buckwheat grains before cooking
- Simmer 15-20 minutes – don't boil
- Drain any excess liquid
- Rest with the lid on for 10 minutes before serving or storing
- Buckwheat grain/ grouts – 100g (1/2 cup)
- Water or stock – 500ml
Method (re-test) boil high 8 minutes drain, rinse, rest with lid)
- RINSE the buckwheat grains/ groats in cold water until the water runs clear.
- 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).
- 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
- REMOVE from the heat and drain off any leftover water and let the buckwheat rest for 10 mins, with the lid on.
- 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.