Yield: about 3½ cups
Buckwheat is a gluten free, three sided seed, but we call it a grain. It’s goes under the name of buckwheat groats and has a distinctive earthy, somewhat nutty flavor. When toasted, buckwheat is known as kasha*. Commercial kasha is a dark, reddish brown color while “raw” buckwheat has a tan color. In recipes, these can be used interchangeably.
Since I learned buckwheat has a lot of nutritional benefits I’ve made a point to find ways to enjoy more of it. Buckwheat in its raw state has a nice light crunch and I often add it to these No Bake Nuggets. Check this recipe for a Gluten Free version. I also add buckwheat to these Granola Clusters.
Because buckwheat is a soft grain, it doesn’t take very long to cook. At the same time it’s easy for it to get water logged thus I found it important to pay close attention to the water and buckwheat ratio.
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 no mushy texture. 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 and Tips to Cook
- 1 cup buckwheat groats (185 g/6.5oz)
- 1¾ cup water (14oz)
- ½ tsp mushroom powder, optional (view how to make your own)
- Bring water to full boil. Add buckwheat. Bring back to boil.
- Cover pot with tight fitting lid, remove pot from heat and leave sit for a minimum of one hour.
- Cooked buckwheat keeps well in refrigerator for 5-7 days.
More Ways to Enjoy Buckwheat
- Add cooked buckwheat to oatmeal or other types of cooked multi grain cereals.
- Enjoy buckwheat as a flour like in this Soba Slaw with Peanut Sauce.
- Try this German Gluten Free Bread or this Outback Steakhouse Black Bread.
- Do not wash buckwheat.
- This cooking method also works well as an overnight buckwheat.
- You can make your own kasha. Dry roast by adding raw buckwheat to a pan and stirring it over medium heat until it browns. Alternatively, it’s quick and easy to roast buckwheat in an Air Fryer.