How to cook buchwheat
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Ingridients:
- 1 cup of toasted buckwheat groats
- 1 1/3 cups of water
- 1 Tbsp butter
- 1/2 tsp salt
- 1 Tbsp of pesto
Process:
Place your buckwheat groats into a fine-mesh strainer and rinse under
cool running water until the water runs clear. Drain it well.
In a small saucepan (covered with lid), bring cold water, butter and
salt to a boil over high heat. Stir in the buckwheat into the boiled
water and cover saucepan with lid.
Bring back to a gentle simmer and reduce the heat to low.
Cook until the water is absorbed, 13-15 minutes.
You should hear hissing while it’s cooking and it will get quiet
once done.
Remove from heat, add a Tbsp of pesto
Let the buckwheat rest covered for 10 minutes.
Fluff with a fork and serve. Add more butter if desired.
Avoid stirring too much to prevent from mushing cooked buckwheat.
Enjoy fresh or refrigerate once cooled.
Avoid leaving at room temperature for prolonged hours.
Thanks to
https://www.olgainthekitchen.com/how-to-cook-buckwheat/
