Learn how to cook buckwheat, and serve up a delicious bowl of buckwheat kasha. Serve your buckwheat up in a salad, soup, or even as porridge.Jump to Recipe
Buckwheat Groats. It is important to buy from a good source to really appreciate this wonderful superfood. This is my favorite brand. The good quality groats should be evenly sized, clean looking, each groat looking whole, not crushed. When cooking good quality groats, the water should stay clear.
Buckwheat has a stand-out flavor. It offers a nutty and earthy flavor. You will find how you cook and serve your buckwheat will alter the flavor of the dish.
1.Rinse two cups of buckwheat groats really well.
2. In a large pot, combine two cups of buckwheat with four cups of cold water. On medium heat slowly bring to boil.
3. Skim off the foam once.
4. Once boiling, turn off the heat, cover with a lid and leave covered for 30 minutes until all water absorbs.
5. Serve cold or warm.
If you are new to making buckwheat at home, let me share some tips to help set you up for success. The process is easy, and you will love the result.
Buckwheat is a nutty and flavorful gluten-free seed. Buckwheat groats are very popular in Eastern Europe, especially in Russia and Ukraine. This low-glycemic seed is packed with nutrients and has impressive health benefits. Buckwheat groats could be used in many sweet or savory recipes instead of grains.
Buckwheat kasha will be tender when cooked. The water will absorb out of the pan, so make sure to be patient. It takes around 30 minutes.
You can actually serve your dish cold or hot. For breakfast, I enjoy serving it warm like a porridge. Then if I have extra on hand, I might toss some cold into my salad for lunch.
Serve as a side dish with baked salmon and pesto sauce.
These easy meatballs made with tomato sauce would go great with buckwheat groats on the side.
Use buckwheat instead of granola in these jars with yogurt.
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