|Despite the name, buckwheat is not related to wheat and is often sought as a gluten-free alternative to wheat. High in iron, manganese, magnesium, phosphorus, copper, zinc, and many other nutrients, buckwheat is a healthy addition to any soup, or great as a side. The ratio of water to buckwheat is 1 cup buckwheat, to 1.5 cups of water. You can try a 1 to 2 cup ratio, but the buckwheat may be more mushy, or have a longer cooking time. This recipe will use 2 cups of buckwheat.|
|Total Preparation and/or Cooking Time: 25 Minutes|
Get 2 cups of buckwheat. Check for any debris which may have entered in packing. If you must, rinse with water, but be aware pre-rinsing the buckwheat can create a mushy texture. If the buckwheat has been roasted (kasha) you are good to go, otherwise consider roasting/toasting the buckwheat in a shallow sauce pan to firm its texture and enhance its flavor.
Next add 3 cups of water and 1/2 a teaspoon of salt to a pot and set to high heat. You can add olive oil as well if you wish, or more salt to taste.
Once the water has started boiling, add the 2 cups of buckwheat. Leave the pot without a lid, and the heat on high.
Once the buckwheat has expanded and all the visible "top" water has been absorbed turn the heat down to low and place a lid on the pot. Leave the buckwheat to cook for another 5-15 minutes, till all the bottom water has been absorbed.
The buckwheat is now cooked.
You are now done, and have cooked buckwheat, a hearty grain that is great on cold days. It pairs well with dark leafy greens as well as beans and legumes, fried onions, or mushrooms.
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Buckwheat can also be cooked in a shallow sauce pan to have a firmer texture, please refer to this article for more information.