Buckwheat
March 2010
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
- 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.