Yield: about 3 cups
Buckwheat is a gluten free, three sided seed, which is often called a grain. It’s goes under the name of buckwheat groats and has a distinctive earthy, somewhat nutty flavor. When roasted, buckwheat is known as kasha*. Commercial kasha is a dark, reddish brown color while “raw” buckwheat has a tan color. In recipes, kasha and buckwheat groats can be used interchangeably. It has a lot of nutritional benefits and can be used as a cereal grain, in casseroles and cold in salads
Buckwheat is a seed which can be eaten raw however it’s always referred as a cooked grain. Because it is soft I find it’s for it to get water logged which can give it a mushy texture. Over time I found I developed a perfect water buckwheat ratio. I also found that get a better texture to buckwheat if I don’t boil the grain but rather leave it sit in boiling water. This is explained in detail in the cooking instructions.
When planning to use buckwheat in a salad or a casserole, I get best results when the buckwheat is cooked first then allowed to cool. It’s in the cooling where the magic happens as the grain firms up and holds its shape better. The end result will be a soft texture vs mushy. Buckwheat pairs well with mushrooms and can be used instead of rice in casseroles like this Buckwheat Casserole with Broccoli and Mushrooms.
Following is a technique I developed to get perfect fluffy buckwheat every time. With using this method, it’s simple and full proof. You can be reassured that your buckwheat will turn out nice and fluffy, not mushy.
Instructions Start
How to Cook Buckwheat
Ingredients
- 1 cup (6 oz) buckwheat groats
- 1½ cup ( 12 oz) water
- ½ tsp mushroom powder, optional (view how to make your own)
What to Do
- Add water to saucepan and bring water to full boil.
- Add buckwheat and bring water back to boil.
- Cover saucepan with tight fitting lid then to prevent over cooking, remove it from heat source. Leave sit for a minimum of one hour. When ready to use, fluff with fork.
- Cooked buckwheat can be eaten by itself or added to oatmeal or other types of cooked grains. It can also be used cold in salads.
- Keep leftovers in refrigerator for 5-7 days.
Notes
- Do not wash buckwheat.
- This cooking method also works well as an overnight buckwheat.
- You can make your own kasha by dry roasting raw buckwheat in a pan. Simply add buckwheat to a pan and stir groats over medium heat until fragrant and brown. This is best when using a heavy pan and can take about 4 to 5 minutes. Taken care that it doesn’t burn.
- Buckwheat can also be roasted in a 325°F oven for about 20 minutes or in an Air Fryer for about 7 minutes. The time given is a guide. Volume and temperature will affect how long.