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Index

  • 100 g Dry Buckwheat Groats
  • 200 g Water
  • 1/4 t Medium-Grain Salt
  • 1 t Butter
  1. Rinse buckwheat several times until water runs mostly clear.
  2. Cook. Add ingredients to saucepan. Bring to boil, cover, reduce to very low heat, and simmer 15 minutes. Finally, while covered, remove pan from heat and let stand for 10 minutes.
  3. Fluff buckwheat with a fork.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Cooking Grains, the Easy Way." 451, 477-9. ↩