March 2010

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If you toast buckwheat before cooking, it releases an earthy smokiness. It also cooks quickly and has a soft, hearty texture that naturally thickens soups and works well in stuffings.

Makes: 2 servings

Prep: 5 mins

Cook: 15 mins

  • 1 cup buckwheat
  • 2 cups water
  • 1 teaspoon salt
  1. Rinse 1 cup buckwheat until the water runs clear. Add to a medium skillet and cook over medium heat until toasted and fragrant, about 3 minutes. In a medium saucepan, bring 2 cups water and 1 teaspoon salt to a boil. Add the buckwheat and cook, undisturbed, until tender, 13 to 15 minutes; drain. Makes 2 1/2 cups.