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.
