How to Cook Buckwheat

Isabella Cannon

| 1 min read

Buckwheat is neither wheat nor grain, but a seed. Despite its name, it’s naturally gluten-free. Buckwheat is known for its nutty, toasty flavor and soft texture, which is why it’s a popular addition to a variety of side and main dishes.
Specifically, buckwheat is commonly added to breakfast foods such as cereal, pancakes, fruit or porridge. Buckwheat is full of fiber and packed with nutrients and minerals such as iron, copper and magnesium. Cooking buckwheat is similar to cooking quinoa or rice on a stovetop. 

How To Cook Buckwheat on the Stove

Total Time:

20 minutes

Prep Time:

5 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients
  • 1 cup buckwheat groats

  • 2 cups water

  • 1 Tbsp. butter or oil

  • salt, if desired

Instructions
  • Step 1

    If the buckwheat is not pre-roasted, roast the buckwheat in a dry pan for 4 to 5 minutes over medium heat. This step can be skipped if you are using pre-roasted buckwheat which is commonly sold in the grocery store.

  • Step 2

    Place your toasted buckwheat groats into a fine-mesh strainer and rinse under cool running water until the water runs clear.

  • Step 3

    Use a 1:2 ratio of buckwheat to water. Add in water and butter or oil to prevent sticking to a pot over high heat and bring it to a boil. Salt the water according to preference and health needs.

  • Step 4

    Stir in the buckwheat once the water is boiling and cover saucepan with a lid. Bring the pot to a simmer and reduce the heat to low. Cook until the water is absorbed. It should take between 10 to 15 minutes.

  • Step 5

    After the water is absorbed, remove the pot from heat and let it rest covered for 5 to 10 minutes.

  • Step 6

    Uncover and fluff the buckwheat with a fork. Serve or use in a recipe as desired. Avoid stirring too much to prevent mushing the cooked buckwheat.

How to Store Leftover Buckwheat

Store cooked buckwheat in the refrigerator within two hours of cooking using an airtight container. Refrigerated buckwheat should be eaten within four to six days. For longer storage, freeze cooked buckwheat to last for up to two months in a freezer-safe bag or container. 
Photo credit: Getty Images
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