Cooked Buckwheat

Buckwheat

Although this grain contains wheat in its name, it’s actually not a wheat at all. It’s also gluten-free! On the odd occasion I cook it, I do soak to make it easier to digest but you can skip the soaking if you’re short on time. Just increase the cooking time by 5 minutes.

takes: 15 minutes + soaking
makes: enough for 2-3 as a side
250g (9oz) buckwheat groats

1. Place buckwheat in a bowl and cover with cold water. Leave to soak for 8-48 hours. Drain.

2. Bring a medium saucepan of water to the boil.

3. Add buckwheat and boil for 10 minutes (set your timer).

4. Drain well then keep the colander or strainer for the excess steam to evaporate until you’re ready to serve. Or cool and store in the fridge / freezer.

Usage Suggestions

rice alternative – a more hearty wholesome alternative to steamed rice to serve with curries, stir fries or slow cooked dishes.

quinoa alternative – serve anywhere you’d normally use quinoa.

Prepare Ahead?

Absolutely! To reheat the microwave is great or if you don’t have a microwave like I do, you can either fry it in a little oil in a frying pan or pop it in the oven in a covered oven proof pot for 10 minutes at about 180C (350F).

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 2-3 weeks. Can be frozen for up to 12 months. When reheating you can go straight from the freezer to the oven / microwave / pan.