How to cook Buckwheat? It's a child's play, trust me. Already the hardest part is done by you deciding to incorporate this incredible product in your cooking.
Like I said cooking buckwheat is a child's play, it's true. Cooking buckwheat is not a time-consuming task and you don't need any special skills. Just boil water, add washed buckwheat and let it cook until nice and fluffy. If you prefer fluffy buckwheat, like rice then add little less water and tiny amounts of fat like oil, butter or ghee, for porridge consistency or mushy add 3-4 tbsp water more, I prefer to cook buckwheat without salt so I can use it in making sweet recipes too. Cooked buckwheat you can store in an airtight container in the refrigerator for up to 4-5 days.
Cooked buckwheat can be used in preparing healthy savoury and sweet dishes, stay tuned for recipes which I have prepared for every day and fasting seasons.
You will need:-
- 1 cup raw or toasted buckwheat groats ( roasted buckwheat as known as Kasha )
- 1 3/4 or 2 cups water
- 1/2 tsp. butter, oil or ghee ( if using )
- Pinch Salt ( if using )
If buckwheat groats are not toasted, you can dry roast on a skillet for 4-5 minutes.
Then rinse and drain buckwheat.
In a saucepan add 1 3/4 cup water, butter and salt and bring it to boil.
Add rinsed and drained buckwheat groats in boiling water.
Lower the heat, cover the pan with the lid and let it simmer for 15-20 minutes.
Keep checking water levels. If needed add a little water.
Once done, let it stand for a couple of minutes.
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