How to Cook Buckwheat
Guide to how to cook buckwheat on the stove. A nutritious, gluten free grain-like seed with an earthy flavor, use it for salads, soups, sides and more!
Foto: Well Plated
Ingredients
- 2 cups of water
- 1 cup buckwheat (toast if raw*, or use toasted buckwheat)
- Chopped fresh cilantro (parsley or herbs of choice (optional))
- 1/4 teaspoon kosher salt (optional)
- 1 tablespoon unsalted butter (optional)
Steps
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In a medium-large sauce pan, bring the water to a boil over high heat.
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Rinse the buckwheat: Place buckwheat in a mesh strainer and rinse under cold water until water runs clear.
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Once the water is boiling, add buckwheat, salt, and butter (if using) and stir to combine.
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Reduce the heat to low and cover the saucepan. Allow to simmer for about 13-15 minutes, or until all of the water has been absorbed.
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Once the buckwheat is fully cooked, remove the saucepan from the heat and let it sit for 5-10 minutes with the lid still on. This will allow the buckwheat to absorb any remaining moisture and become fluffy.
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After 10 minutes, remove the lid and fluff with fork. Avoid too much stirring to prevent buckwheat from becoming mushy. Top with herbs as desired.
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*Toast buckwheat (recommended for raw buckwheat groats) before cooking: Heat a dry skillet over medium heat, add the rinsed buckwheat and toast for 3-5 minutes, stirring frequently until the grain turns golden brown.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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