Buckwheat is a food that you may not know about. Bitter taste means it pairs well with rich foods like wild mushrooms, winter fruit and tangy cheese. Despite the name, it’s not related to wheat at all, so you can rest easy knowing it’s a suitable gluten-free alternative. Buckwheat Recipes
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. Here, our best buckwheat recipes.
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
How to Cook Buckwheat On Stove-top :
1. Rinse and drain buckwheat well.
2. In a medium sauce pan, 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 additional 1 Tbsp butter if desired.
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.