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How to Cook Buckwheat

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Ingredients

Adjust Servings:
1 cup of Buckwheat groats toasted
2 cups of Water
1/2 tsp. of Salt
50 g of Ghee

How to Cook Buckwheat

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 15 min
  • Serves 4
  • Easy

Ingredients

Directions

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Just don’t laugh 🙂 It would seem, well, what a recipe, simple as that. But, as in any simple recipe, the details are crucial! Besides, I really want to write down for an international audience the technology of cooking buckwheat or buckwheat porridge, which gives a great result in the form of a crumbly, tasty and healthy side dish.

The most important rule is to use roasted buckwheat (en: toasted buckwheat groats or Kasha, de: Buchweizen geröstet), not green! It must be an even brown color, with whole grains of the same size. Outside of the former Soviet Union, it is sold either in specialized stores or on the shelves of international goods in supermarkets (in Vienna, it’s Billa Plus) as well as in online stores. You can also roast green buckwheat yourself (there are many instructions on the Internet).

Cooking secrets:

  1. The ratio of buckwheat to water is 1 to 2
  2. Rinse it thoroughly
  3. Add buckwheat to boiling water
  4. Cook it until half-boiled, for about 10 minutes
  5. Cover and let it rest under the lid for another 10 minutes
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Steps

1
Done

Measure 2 cups of water and pour it into a heavy-bottomed pot with a lid. Then add salt and bring it to a boil. While water is boiling, rinse 1 cup of buckwheat thoroughly under cold running water.
As soon as the water starts boiling, pour the buckwheat into it. Then bring it to a boil again, cover it tightly and lower the heat to a medium/low boil. Simmer it for 10 minutes, then take it off the heat.
Then open the pot. Your buckwheat will be almost ready with some water on the bottom. That's how it's supposed to be! Now, gently add the ghee, put the lid on tightly and let the buckwheat stand for another 10 minutes without heating. During this time, the buckwheat will be fully cooked and absorb all the moisture. As a result, the grains will not be damaged and you get a perfectly crumbly and delicious side dish.
Bon Appétit!

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