- 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.
