Best way to cook buckwheat?

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3 Comments

Eliz. March 20, 2014
For a general question like this, first I would click on the magnifying glass icon in the upper-right hand corner. You will be redirected to a screen where you can type in "buckwheat" in very large letters. Make sure your search is for recipes; you should see the word RECIPES in between the word you typed and the magnifying glass. Were you to conduct this particular search, you'd find 45 recipes submitted by members. Should any specific recipes inspire questions, you should see a way to ask. That said, buckwheat is a trending grain. Formerly relegated mostly to pancakes or crepes in the US, or found in form of kasha or soba noodles in supermarkets, nowadays we're appropriating a wider range of cultural traditions in baking cakes, cookies, breads, etc. with buckwheat.
 
My personal favourite is to throw into crockpot on low for 4-6 hours with chicken broth (1 cup buckwheat to 2 of chicken broth). If you don't have the time you can also boil it in the broth for 10-15 minutes until it softens to a degree of your liking but it's much better slow cooked.

It's also pretty heavenly if you crockpot a chicken, wait until the juices start to come out and add the buckwheat for the last hour or so and mix it in with the chicken.

I make it like so: http://ihavenosecretingredient.blogspot.ca/search?q=buckwheat
 
Eliz. March 20, 2014
These recommendations are for buckwheat groats or kasha, I suspect, vs. the finely milled flour.
 
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