How To Cook Buckwheat Groats Food

HOW TO COOK BUCKWHEAT GROATS

Steps:

• 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.

HOW TO COOK BUCKWHEAT

Steps:

• Rinse two cups of buckwheat groats really well.
• In a large pot, combine two cups of buckwheat with four cups of cold water. On medium heat slowly bring to boil.
• Skim off the foam once.
• Once boiling, turn off the heat, cover with a lid and leave covered for 30 minutes utill all water absorbs.
• Serve cold or warm.

HOW TO COOK BUCKWHEAT

Steps:

• Place 1 cup uncooked buckwheat 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 1 1/2 cups cold water, 2 tablespoons unsalted butter and 1/2 teaspoon fine salt to a boil over high heat.
• Stir in the buckwheat into 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. (Just like rice, you should hear hissing while it's cooking and it will get quiet once done). Nonstick saucepans will take 2-3 minutes longer to cook buckwheat.
• Remove from heat and let the buckwheat rest covered for 10 minutes. Fluff with a fork and serve. This serving will make about 3 cups of cooked buckwheat. Add more butter if desired, but avoid stirring too much to prevent from mushing cooked buckwheat.
• Enjoy fresh or refrigerate once cooled. Avoid leaving at room temperature for prolonged hours.

BUCKWHEAT GROATS

Steps:

• Cover the buckwheat with hot water, drain and dry it again, then mill it very coarsely.
• Cook with the listed water over a low heat for about 15 minutes.
• Spicy variation: add vegetable stock granules and season with fresh herbs and a little garlic.
• Can also add some grated cheese.
• Sweet groats: add a little honey and vanilla extract.
• Fold in ordinary cream or whipped cream to taste.

BUCKWHEAT GROATS

Steps:

• In a large straight-sided skillet with a lid, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Meanwhile, lightly beat egg in a medium bowl. Add groats, and stir until well coated. Add groats to skillet, and increase the heat to high. Cook until the egg has dried on the groats and the kernels are separated, about 2 minutes. Add stock, and season with salt and pepper. Reduce the heat to low, and simmer, covered, until tender and all of the liquid has absorbed, 7 to 10 minutes.

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

Steps:

• Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
• In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
• In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.