Buckwheat is a healthy, gluten-free seed with a nutty, toasty flavor and soft texture. It is not as popular as oats and wheat and often under-appreciated, but it’s so easy to prepare and very affordable. Its name “buckwheat” is a little confusing and included in the list of grains, but it is not related to wheat and it is not a grain. It’s just as simple to prepare as White Rice. Learn How to Cook Buckwheat Kasha perfectly every time!
Place 1 cup uncooked buckwheat into a fine-mesh strainer and rinse under cool running water until the water runs clear. Drain it well.
In a small saucepan (covered with lid), bring 1 1/2 cups cold water, 2 tablespoons unsalted butter and 1/2 teaspoon fine salt to a boil over high heat.
Stir in the buckwheat into boiled water and cover saucepan with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes. (Just like rice, you should hear hissing while it’s cooking and it will get quiet once done). Nonstick saucepans will take 2-3 minutes longer to cook buckwheat.
Remove from heat and let the buckwheat rest covered for 10 minutes. Fluff with a fork and serve. This serving will make about 3 cups of cooked buckwheat. Add more butter if desired, but avoid stirring too much to prevent from mushing cooked buckwheat.
Enjoy fresh or refrigerate once cooled. Avoid leaving at room temperature for prolonged hours.
Selecting & Toasting Buckwheat: We love this buckwheat sold at the Russian, European or Asian markets. It usually comes pre-toasted and is golden brown color. If the buckwheat you purchased is not toasted, toasting buckwheat is pretty simple. You can quickly toast it on a dry skillet over medium heat for 4-5 minutes until golden brown. Then remove from heat and proceed with the recipe.
Buckwheat Nutrition: Buckwheat is superfood! It is healthy, low carb, gluten free and is a great source of potassium, fiber, iron, protein and vitamin B6. It is also really good for your immune system as it is a good source of magnesium, copper, zinc and manganese. Because it does not contain gluten, for people with celiac disease or gluten intolerance, buckwheat is an excellent dietary alternative.
To Reheat Cooked Buckwheat: The easiest way to reheat cooked buckwheat is using microwave. Cover with plastic food wrap or there is a possibility buckwheat will pop all over the interior of the microwave. Buckwheat can also be reheated in a nonstick skillet over low heat with a bit of butter or no butter. Cover with lid to ensure even and faster heating. It will take few minutes.