Isabella Cannon is a Corporate Communications intern for Blue Cross Blue Shield of Michigan. She currently attends Eastern Michigan University as a public relations and marketing student.
How to Cook Buckwheat
Medically reviewed by Shanthi Appelo, MS, RD
How To Cook Buckwheat on the Stove
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.
