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.
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