Here comes another roasted buckwheat post (I think I’ve unknowingly become a lobbyist for the buckwheat growers of the world)! While there’s already been a post on buckwheat with onions and mushrooms and a variation of breakfast buckwheat, this post is a how-to for plain buckwheat that can be used as a side or as a base for many dishes. It is extremely easy and it is a great thing to cook ahead to have on hand for the week…you will be very happy to come home after a long day at work and already have half a meal ready and waiting for you! These proportions are for roasted buckwheat, which holds its shape and has more flavor than the unroasted variety. Ok, so let’s see how to cook up this delicious and healthy life sustainer of all Eastern Europeans!
* This makes about 8 servings.
What you’ll need:
- 2 cups of roasted buckwheat
- 3 cups water
- 4 pinches of salt
- 2 tbsps. butter
- pot with a cover
In a medium to large pot, bring 3 cups of water to a boil with salt. Once the water comes to a boil, add buckwheat and reduce heat to medium-high.
Cook uncovered for about 10 minutes, mixing occasionally with a fork.
With the heat still on medium, and a good amount of water is absorbed, add the butter and mix with a fork. Put the cover on the pot and cook for another 10-15 minutes. Once the water has completely absorbed use the fork to fluff the buckwheat and remove from heat.
The buckwheat is now ready! Smacznego!