Rinse buckwheat groats in a strainer under water until clear and drain.
Put water, salt and oil in a pot and bring it to a boil.
Add in buckwheat, let it simmer.
Cook it covered over low heat until tender but not mushy, for about 10-12 minutes. Check it after 10 min. and if it is soft enough, remove from heat. Keep cooking if it is not soft enough.
If there is still water after it is cooked, drain it.
Let it rest covered for about 15 minutes before serving.
Then fluff it gently with a fork, but do this carefully to avoid mashing it.
Serve it immediately as a side dish. (You can add butter right after removing it from heat if you like).
Alternatively, you can let it cool down completely and use it in salads.
Keep it in an airtight container in the refrigerator for up to 4 days and for 3 months in the freezer.
If you are looking to save time, pre-soak your buckwheat in water. This will cut the cooking time in half!
Instead of olive oil, you can use butter, lard, chicken fat, beef fat or coconut oil – it is entirely up to your own personal preference.
Try not to mash it when stirring and fluffing the cooking buckwheat. That being said, it still tastes good even if it turns to mush. It is okay to serve as is or mixed up with milk or yogurt. But not good in salads when it is mushy.
You can also cook your buckwheat in flavored liquids like stocks, or add them to a soup base.
Keep the cooked buckwheat in the refrigerator after letting it cool completely.
Keywords: how to cook buckwheat, cooking buckwheat groats, buckwheat kasha
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