Cooking roasted buckwheat is easy. You need 2 parts of liquid for 1 part of buckwheat seeds. Bring water to boiling, add buckwheat, season with salt and sugar, lower heat to minimum, cover with lid, and set a timer for 15 minutes. After 15 minutes, turn off the heat, add butter and cover with lid for another 5 minutes. Fluff and serve. Substitute water with chicken or vegetable stock for savory dishes, or with milk and cream plus sugar or honey — for sweet. There are also many other ways to cook roasted buckwheat slower, with low heat, but those are minor improvements and extra bonuses. If you start with a high-quality grain, simple preparation is more than enough. One cup of dry roasted grain cooked with two cups liquid yields approximately four cups of cooked buckwheat.
Cooked in advance buckwheat can be stored in a closed container refrigerated for up to 5 days. It takes about 5 minutes to make a delicious hot meal using pre-cooked buckwheat.
- Stir fry it on a hot skillet with some fat of your choice and serve it as a side dish with cooked meat, poultry, or vegetables.
- Saute some sliced onions and mushrooms in butter or vegetable oil, add buckwheat, stir for a few minutes heating it all the way through, and serve as a main dish./li>
- Saute some bacon strips with onions and buckwheat, add whisked eggs, and slowly cook a frittata, or omelet, or make scrambled eggs.
- Add a couple of tablespoons of cooked buckwheat and some fresh summer berries or dry fruit to your yogurt to have a healthy breakfast.
- Serve cooked buckwheat with hot milk and honey.
There are many recipes to create a long list!