Buckwheat is a food that you may not know about. Buckwheat is full of nutrients like magnesium, iron, phosphorus, copper, rutin, essential amino acids, and has a low glycemic index. It’s one of the dietary staples in Russia and Eastern Europe and is used as a meal of itself, served with meat or mushrooms, cooked into pancakes and crepes. Bellow here, our best buckwheat recipes.
1. Ingredients – Buckwheat Recipes
- 1 cup toasted buckwheat groats
- 1 3/4 cups filtered water
- 1-2 Tbsp butter, to taste
- 1/2 tsp salt, or to taste
2. Buckwheat Recipes
2.1. How to Cook Buckwheat On Stove-top
Rinse and drain buckwheat well.
In a medium saucepan, combine buckwheat groats with 1 3/4 cups water, 1 Tbsp butter, and 1/2 tsp salt. Bring to a simmer then cover with a tight-fitting lid and simmer on low for 18-20 minutes. Just like with rice, you should hear hissing while it’s cooking and it will get quiet when it’s done. Stir in an additional 1 Tbsp butter if desired.
2.2. How to Cook Buckwheat in Rice Cooker
Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.
You should buy buckwheat at the Russian store because it usually comes pre-toasted and is golden brown in color. If the buckwheat you buy is not toasted, you can quickly toast it on a dry skillet over medium heat 4-5 min until it is golden brown in color then remove from heat and proceed with the recipe.
Read More: How to Cook Jasmine Rice