Buckwheat

Directions

1 cup uncooked buckwheat weighs 6 ounces (170 g).

Use 2 parts liquid to 1 part buckwheat as a rule of thumb for the absorption method.

Cook for 15 to 25 minutes.

1 cup (170 g) uncooked buckwheat yields 3 cups (490 g) cooked.

1 cup buckwheat flour weighs 4¼ ounces (120 g).

Notes

Why Ilove it: Buckwheat is awesome. This grain has range-whether used to make Japanese soba noodles or galettes de sarrasin, the darkly hued crepes of Brittany, France. And it's sly: Despite its name, it has nothing to do with wheat; it's actually part of the rhubarb family and isn't even technically a grain (see page 19).

What it tastes like: The flavor of buckwheat is vaguely nutty, like all grains, but with a slight vegetable note and even a hint of bitterness. It's chewy but tender when cooked, crunchy when toasted.

Common forms: Buckwheat kernels are called groats; they have an appealing pellet shape. In their natural state, they'll be called raw or green, but you'll also find them roasted, which will be labeled "kasha."

Favorite ways to prepare it: The buckwheat groats can be toasted in a dry skillet until crunchy and eaten just like that, or they can be cooked in liq- uid until tender but still slightly chewy. Buckwheat will drink up a lot of liquid, so depending on your recipe, you may need to add a touch more before serving, to keep things from getting stodgy.

How it's good for you: Nutritionally, buckwheat contains many vitamins and minerals, and it's a complete protein, which is rare for a grain... or even a pseudo-grain!