I really hate calling a salad a recipe; really it’s just layering foods on a plate. The only reason I am posting this is because I was on a recent hunt for recipes using buckwheat and didn’t like what I found. I thought everything under the sun was on the internet, then I searched for buckwheat recipes. There are a ton of articles about how good for you buckwheat is, how it’s used and even where to buy it, but…
So I decided to cook some and then see what I could do with it.
I was pleasantly surprised! A quick taste upon cooking and I was hooked! Honestly I have only ever had buckwheat in flour form before; baked into pancakes, muffins and breads. These little groats are nutty and sweet, so tasty just steamed that I decided to show off the flavor instead of hiding it. Which means I have a salad as a recipe; something I have expressed disapproval of.
First of all if you are celiac like myself look for Gluten Free groats. In my searches I have found that most of the organic buckwheat are GF.
Just like rice or lentils you’ll want to rinse the groats to be sure to remove any foreign particles like dirt, sand and grasses. You’ll want about 1.5 cups water to 1 cup of buckwheat. Place both into a pot and cook like you would rice or quinoa.
*Some people like to roast the goates first then boil; i didn’t try that this time.