A few weeks back, as part of my efforts to get over major food boredom, I bought some buckwheat groats to try. I finally made another curry-like dish last night and a oatmeal-like dish this morning, both of which need some refining before I post here. I will admit that buckwheat has an unusual texture that I need to get used to (fluffy, but kind of springy), but I understand why the food allergy community likes to use the grain as the base for pancakes so much. Here's a basic cooked buckwheat recipe.
Cooked Buckwheat
4 cups water
1 tablespoon olive oil (optional)
a dash of salt (optional)
1 cup uncooked, rinsed buckwheat groats
Pour water in a saucepan. Add olive oil and salt, if desired. Bring water to boil. Add buckwheat. Turn stove to medium-high, or just enough so that the contents are vigorously simmering. Cook until the water evaporates. Serve hot immediately.
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