Cooking roasted buckwheat is easy. You need 2 parts of liquid for 1 part of buckwheat seeds. Bring water to boiling, add buckwheat, season with salt and sugar, lower heat to minimum, cover with lid, and set a timer for 15 minutes. After 15 minutes, turn off the heat, add butter and cover with lid for another 5 minutes. Fluff and serve. Substitute water with chicken or vegetable stock for savory dishes, or with milk and cream plus sugar or honey — for sweet. There are also many other ways to cook roasted buckwheat slower, with low heat, but those are minor improvements and extra bonuses. If you start with a high-quality grain, simple preparation is more than enough. One cup of dry roasted grain cooked with two cups liquid yields approximately four cups of cooked buckwheat.

Cooked in advance buckwheat can be stored in a closed container refrigerated for up to 5 days. It takes about 5 minutes to make a delicious hot meal using pre-cooked buckwheat.

  • Stir fry it on a hot skillet with some fat of your choice and serve it as a side dish with cooked meat, poultry, or vegetables.
  • Saute some sliced onions and mushrooms in butter or vegetable oil, add buckwheat, stir for a few minutes heating it all the way through, and serve as a main dish./li>
  • Saute some bacon strips with onions and buckwheat, add whisked eggs, and slowly cook a frittata, or omelet, or make scrambled eggs.
  • Add a couple of tablespoons of cooked buckwheat and some fresh summer berries or dry fruit to your yogurt to have a healthy breakfast.
  • Serve cooked buckwheat with hot milk and honey.
  • There are many recipes to create a long list!

    Buckwheat | Basic Recipe

    Prep Time5 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Breakfast, Main Dish, Side Dish
    Cuisine: Eastern European
    Keyword: buckwheat, recipe
    Servings: 4 portions

    Ingredients

    • 150 g buckwheat (1 cup, 240 ml) roasted
    • 480 ml water 2 cups
    • 1/2 tsp kosher salt adjust to taste
    • 2 tsp sugar adjust to taste
    • 2 tbsp butter

    Instructions

    • Measure roasted buckwheat. Check for any debris. In a pot, rinse with running water 1-2 time, to remove small crumbs. Do it quickly, do not soak the grain. Use a strainer to remove extra water and return it back to the pot.
    • Option 1. Add water (2 cups of water per 1 cup of seeds), season, and bring to boiling over high heat. Reduce the heat to minimum, cover with lid, and cook on low heat for 15 minutes. Turn off heat, add 1 tbsp butter on top, cover with a lid and let steam for another 5 minutes. Fluff with a fork. Check the taste. You might want to adjust it adding more salt or sugar, depending on your final dish and your taste. It is ready to serve now, or it can be refrigerated when reaches room temperature.
    • Option 2. Keep rinsed seeds in a strainer. Measure water (2 cups of water per 1 cup of seeds), pour it into the pot, season, and bring to boiling over high heat. Add buckwheat and let the water come back to boiling. Reduce the heat to minimum, cover with lid, and cook on low heat for 20 minutes. Turn off heat, add 1 tbsp butter on top, cover with a lid and let steam for another 5 minutes. Fluff with a fork. Check the taste. You might want to adjust it adding more salt or sugar, depending on your final dish and your taste. It is ready to serve now, or it can be refrigerated when reaches room temperature.
      Buckwheat

    Notes

    In Austin, TX, roasted buckwheat is available at Borderless European Market (BEM)
    Address: 1934 Rutland Dr #500, Austin, TX 78758
Buckwheat