Buckwheat is a nutritious whole grain which contains many vitamins and minerals. Buckwheat is rich in protein and contains:
- B Vitamins
- Folic Acid
- Iron
- Zinc
To learn more about Buckwheat, please refer to the link provided below.
http://www.livestrong.com/article/286348-buckwheat-nutrition/
Step By Step Instructions
Buckwheat might contain some stones, therefore, before cooking it, it’s best to remove anything that’s not a buckwheat.
Measure 1 cup of Buckwheat and place it in a pile on one side of a large plate ( I place mine on the top). Using your fingers, individually move the buckwheat towards the bottom of the plate. If you notice any stones or anything else that doesn’t resemble a buckwheat, remove it from the pile and place it on a paper towel to discard later. Once this process is complete, you will have a new pile on the bottom of the plate which will only contain Buckwheat and no stones or other foreign objects.
To clean the buckwheat, place the buckwheat in a mesh strainer and run water over it to give it a rinse.
Add 2 cups of water to a saucepan and bring it to a boil over high heat. Once it starts to boil, add 1/4 teaspoon of Iodized salt (optional) and stir.
Add the rinsed buckwheat to the boiling water.
Give it a stir.
Place a lid over the saucepan. Lower the heat to low and bring it to a simmer. Allow the buckwheat to cook.
Once all the water has been absorbed, which can take about 20 minutes, the buckwheat has been cooked. Turn off the heat and cover it with the lid. I like to let it sit for an additional 5-10 minutes off the heat.
Transfer the cooked buckwheat into a glass food storage container or into glass jars, let it cool, and place it in the refrigerator to use when needed.
Recipe
Buckwheat
Ingredients:
- 1 cup of Buckwheat
- 2 cups of filtered water
- 1/4 teaspoon of Iodized Salt, optional
Instructions:
Buckwheat might contain some stones, therefore, before cooking it, it’s best to remove anything that’s not a buckwheat. This is an important step, so stones aren’t placed in the mouth or even worse swallowed.
Measure 1 cup of Buckwheat and place it in a pile on one side of a large plate ( I place mine on the top). Using your fingers, individually move the buckwheat towards the bottom of the plate. If you notice any stones or anything else that doesn’t resemble a buckwheat, remove it from the pile and place it on a paper towel to discard later. Once this process is complete, you will have a new pile on the bottom of the plate which will only contain Buckwheat and no stones or other foreign objects.
To clean the buckwheat, place the buckwheat in a mesh strainer and run water over it to give it a rinse.
Add 2 cups of water to a saucepan and bring it to a boil over high heat. Once it starts to boil, add 1/4 teaspoon of Iodized salt and stir. Add the rinsed buckwheat to the boiling water and give it a stir. Place a lid over the saucepan. Lower the heat to low and bring it to a simmer. Allow the buckwheat to cook.
Once all the water has been absorbed, which can take about 20 minutes, the buckwheat has been cooked. Turn off the heat and cover it with the lid. I like to let it sit for an additional 5-10 minutes off the heat.
Fluff it with a fork. Transfer the cooked buckwheat into a glass food storage container or into glass jars, let it cool, and place it in the refrigerator to use when needed.
