How to Cook Fluffy, Perfect Buckwheat
Learn how to cook fluffy, perfect buckwheat with my tried-and-true methods — stove, oven, or microwave. Serve it as a side dish with your favorite protein or mix it into salads and grain bowls.
Equipment
- 1 pot with a lid for stove method
- 1 baking dish for oven method
- 1 microwave safe dish for microwave method
- 1 medium bowl for rinsing
- 1 mesh strainer
- 1 Measuring Cup
Ingredients
- 1 cup buckwheat groats, rinsed and sorted*
- 2 cups water
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions
Stove method
- In medium pot, add 1 cup buckwheat groats, rinsed and sorted* and 2 cups water. Bring to a boil.
- Reduce the heat to low, cover and simmer for 15 minutes.
- Take it off the heat and let the buckwheat sit covered for 5 minutes. Fluff it gently with a fork and add salt, butter to taste.
Oven method
- Preheat oven to 350°F. In a small 8-inch casserole dish, add 1 cup of buckwheat and 2 cups of water. Cover it tightly with a foil.
- Bake for 25-30 minutes. Take it out of the oven and let it sit covered for 5 minutes. Fluff it with a fork and add salt, butter to taste.
Microwave method
- In a microwave safe dish, add 1 cup of rinsed buckwheat and 2 cups of water.
- Cover the dish with a microwave safe dish. Microwave for 15 minutes. Let it sit covered for 5 minutes.
- Fluff it with a fork and add salt, butter to taste.
Notes
*This recipe is for cooking toasted buckwheat groats you can buy at Eastern-European store.
Toasting raw buckwheat at home will not yield the same results.
Instead of measuring cup, use any other cup but keep the ration 1 cup of buckwheat to 2 cups of water.
For savory buckwheat, you can use chicken broth instead of water.
1 cup of dry buckwheat makes 3-3.5 cups of cooked buckwheat.
Nutrition
Serving: 45gCalories: 160kcalCarbohydrates: 33gProtein: 5gFat: 1gSodium: 233mgFiber: 2g
Tried this recipe?Let us know how it was!