Foundation for Advancement in Cancer Therapy Non-Toxic Biological Approaches to the Theories, Treatments and Prevention of Cancer
2023 Our 53rd Year
RethinkingCancer ParmarMay 7, 20200 comments
1 cup raw or roasted buckwheat groats
1 3/4 cups pure (preferably distilled) water
1-2 Tbsp butter from grass-fed animals, to taste, unsalted
1/2 tsp unrefined salt, or to taste
Rinse buckwheat well and drain (easiest to use a colander and let excess water drain off).
In a medium saucepan, combine buckwheat with 1¾ cups water, 1 Tbsp butter and ½ tsp salt. Bring just to a simmer, then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter, if desired. Keeps 3-4 days in the fridge and freezes well.
For a little pizzazz, while still warm after cooking, use a fork to fold in some extras, like a small amount of chopped parsley, chopped mushrooms, pine nuts or chopped walnuts.