Cooking Buckwheat

BEFORE COOKING:

Rinse the buckwheat and drain in a colander.

COOKING:

Add the buckwheat to boiling water in a ratio of 1 cup buckwheat: 2 cups water. Stir until the water boils again. Cook the buckwheat for 15 minutes on low heat. Start timing from the moment the water boils again. Do not stir the buckwheat while cooking! Lightly salt the water (half a leveled teaspoon of salt should suffice) and add oil (1 tablespoon per 100 g of buckwheat). Cook covered with a slightly ajar lid. The buckwheat is ready when the grains absorb all the water.

AFTER COOKING:

After cooking, drain any excess water and add butter or flaxseed oil, which is an ideal addition to buckwheat. Let it rest for 30 minutes.

SERVING SUGGESTION:

Buckwheat pairs perfectly with meat dishes, stews, or mushroom sauces. Combined with cottage cheese and vegetables, it makes a great filling for pancakes and dumplings. It can also be made into cutlets or used to stuff vegetables.

Enjoy your meal!