I experimented with buckwheat flour before I cooked buckwheat groats. The groats are funny looking things. I had a hellish time finding them but eventually found them in Whole Foods. Now I’ve seen them in Holland and Barrett, ASDA, Tesco, and Lidl. Guess I was just ahead of the game…
In their green form, the seeds are called buckwheat groats. When brown and toasted, they become kasha.
Like most of the ingredients in these how-to’s, buckwheat is fab in sweet and savoury dishes. I always seem to experiment with these grains in a sweet, breakfast form first before I venture into savoury. Buckwheat makes a tasty, chewy porridge and is delish when boiled in salt and tossed into a warm salad or baked in a vegetable casserole. I really like using buckwheat in middle-eastern recipes and I think it pairs really well with lamb.
Now on to the how-to…
- 1 cup/170g dry, uncooked buckwheat groats
- 2 cups/500 ml water
- Rinse the buckwheat thoroughly using a fine mesh sieve.
- Toss into a pan with a tight-fitting lid on a medium-high heat. Move the groats around the pan until all the water evaporates. Keep doing so until the groats turn close to brown in colour. This takes around 5 minutes.
- Pour in the water and bring to the boil. Place the lid on the pan and turn the heat down low.
- After around 20 minutes, the water should have been absorbed by the groats. Take off the heat and fluff up the groats.
- Place the lid back on for another 10 minutes so they become even fluffier.