How to Cook Buckwheat

• servings: 3 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 cup toasted buckwheat groats

1 1/2 cups filtered water

2 tablespoons unsalted butter (- or to taste)

1/2 teaspoon fine salt (- or to taste)

Directions

Place 1 cup uncooked buckwheat into a fine-mesh strainer and rinse under cool running water until the water runs clear. Drain it well.

In a small saucepan (covered with lid), bring 1 1/2 cups cold water, 2 tablespoons unsalted butter and 1/2 teaspoon fine salt to a boil over high heat.

Stir in the buckwheat into boiled water and cover saucepan with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes. (Just like rice, you should hear hissing while it’s cooking and it will get quiet once done). Nonstick saucepans will take 2-3 minutes longer to cook buckwheat.

Remove from heat and let the buckwheat rest covered for 10 minutes. Fluff with a fork and serve. This serving will make about 3 cups of cooked buckwheat. Add more butter if desired, but avoid stirring too much to prevent from mushing cooked buckwheat.

Enjoy fresh or refrigerate once cooled. Avoid leaving at room temperature for prolonged hours.