Despite its name like wheat (wheat), buckwheat is not actually related to wheat. This is a different type of grain that is commonly cooked and served as a cereal or a substitute for rice, but can also be used in a variety of other dishes such as granola (a dish made of dry mixed grains) and veggie burgers. Here are a few ways to cook buckwheat so you can get started.
Ingredients
Basic Boiled Buckwheat
Produces 2 servings
- 1/2 cup (125 ml) coarsely ground whole raw buckwheat
- 1 cup (250 ml) water, chicken stock, or vegetable stock
- Salt
- 2 tsp (10 ml) butter or oil
Egg Layer Buckwheat
Makes 4 servings
- 1 egg
- 1 cup (250 ml) coarsely ground whole raw buckwheat
- 2 cups (500 ml) water, chicken stock, or vegetable stock
- Salt
Buckwheat Granola
Produces 1L of granola'
- 2 cups (500 ml) raw oat chips (flaked coarsely ground oatmeal)
- 1/4 cup (60 ml) whole raw almonds
- 3/4 cup (180 ml) whole raw buckwheat
- 3/4 cup (180 ml) raw sunflower seeds
- 1/4 cup (60 ml) canola oil
- 1/4 cup (60 ml) honey
- 1/4 tsp (1.25 ml) salt
- 1/2 tsp (2.5 ml) cinnamon
- 1 tsp (5 ml) vanilla extract
- 3/4 cup (180 ml) unsweetened grated coconut
- 1/2 cup (125 ml) dried fruit, such as raisins or cranberries
Buckwheat Burger
Makes 4 servings
- 2 tsp (10 ml) butter
- 1/2 cup (125 ml) coarsely ground whole raw buckwheat
- 1 cup (250 ml) chicken stock
- 2 eggs
- 1/2 cup (125 ml) whole buckwheat breadcrumbs
- 2 spring onions, thinly sliced
- 1 clove garlic, chopped
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) black pepper
Step
Method 1 of 4: Basic Boiled Buckwheat
Step 1. Heat the butter in a heavy skillet
Add butter to skillet and heat over medium heat until butter melts.
If using oil instead of butter, you should still allow the oil a few minutes to heat up before adding anything else to the pan. Once ready, the oil should look shiny and easier to spread evenly over the entire surface of the pan, but it shouldn't start to smoke
Step 2. Roast coarsely ground buckwheat
Add the buckwheat and roast, stirring frequently, until the buckwheat grains are coated in oil and slightly darker. This will take about 2 to 3 minutes.
You will need to stir the buckwheat constantly as it cooks. Otherwise, the buckwheat can start to burn quickly
Step 3. Add liquid and salt
Slowly pour the liquid into the pan and bring to a boil. If using water, add salt too.
The liquid chosen should be adapted to the way you will serve the buckwheat. If using it for breakfast, boil it with plain water. If using it as a side dish for lunch or dinner, consider using broth
Step 4. Simmer gently for 10 to 15 minutes
Lower the heat to medium-low or low and cover. Cook until the liquid is absorbed.
Buckwheat will not dry completely. The buckwheat should look damp and sticky, but any remaining water should stick to the buckwheat and look thick, not puddle
Step 5. Let stand before serving
Remove the buckwheat from the heat and let it rest for 5 minutes before serving.
This method will produce a soft buckwheat that can be used as cereal or coarsely ground grits
Method 2 of 4: Egg Layer Buckwheat
Step 1. Lightly beat the eggs
Crack the eggs into a medium bowl and beat lightly with a fork or whisk.
The eggs don't need to be foamy, but the yolks should be cracked and well mixed
Step 2. Add coarsely ground buckwheat
Place the buckwheat in a bowl with the eggs, mix well. Make sure each grain of buckwheat is coated with the beaten egg.
Although eggs usually bind the ingredients together, in this recipe the eggs actually help each individual buckwheat grain to stay separate by providing a layer that prevents the buckwheat from breaking together as it cooks. Therefore, it is important to coat the buckwheat as thoroughly and evenly as possible
Step 3. Cook the buckwheat mixture over medium heat
Heat a nonstick skillet over medium heat and add the buckwheat mixture. Stir continuously until the mixture is dry.
- This can take 2 to 5 minutes.
- When you're done, the buckwheat grains should still be relatively separate from each other instead of clumping together.
Step 4. Boil the liquid in a saucepan
Slowly pour the liquid into a separate medium-sized saucepan and bring to a boil over medium-high heat.
The liquid chosen should be adapted to the way you will serve the buckwheat. If using it for breakfast, boil it with plain water. If using it as a side dish for lunch or dinner, consider using broth
Step 5. Stir in the buckwheat mixture
Reduce the heat to low and cover the pot.
Step 6. Simmer for 12 to 15 minutes
When finished, the liquid should be fully absorbed will.
With this method, the contents of the pan should be fairly dry once cooked, and there should be no sticky water adhering to the buckwheat grains
Step 7. Let stand before serving
Remove the pan from the stove and let the buckwheat sit for 5 minutes before using it.
After preparing buckwheat with this method, the buckwheat grains should be light and separate. This buckwheat will make a great substitute for rice in most rice recipes
Method 3 of 4: Granola Buckwheat
Step 1. Preheat the oven to 150 degrees Celsius
Lightly coat a 23 x 23 cm square pan with nonstick oil spray.
Step 2. Combine most of the ingredients in a large bowl
Place the oats, almonds, buckwheat, and sunflower seeds in a bowl and stir to distribute all the ingredients evenly. Add the canola oil, honey, salt, cinnamon, and vanilla extract to the mixture and continue to stir until all the seeds and nuts are well coated.
- Don't add coconut or dried fruit just yet.
- Stir the ingredients together using a spatula or wooden spoon.
- Keep in mind that if you mix the ingredients in an oven-proof glass or metal bowl, you will no longer need to use a square pan. Granola can be cooked in the bowl.
Step 3. Transfer the mixture to the prepared square pan
Pour the granola into the pan, spread it evenly, and gently but firmly pat it down.
Step 4. Cook until golden brown
This can take up to an hour depending on how tightly the granola is in the pan. You will need to watch him every 15 minutes or so after the first 30 minutes.
Also, you should stir the granola every 30 minutes with a wooden spoon. If not, some parts of the granola may be cooked while others are not
Step 5. Add coconut and dried fruit
After pulling the granola out of the oven, add the coconut and dried fruit if you decide to add it, then stir. These additional ingredients must be evenly distributed throughout the mixture.
The coconut and dried fruit will be lightly toasted once you mix them into the hot mixture. Since coconut and fruit are both more sensitive than other ingredients, it's better to roast them this way than with other granola ingredients, as the fruit and coconut will burn before the other ingredients are cooked
Step 6. Cool completely before serving
Stir in the granola every 30 minutes or so while it cools. Once completely cooled, the granola is ready to be enjoyed or stored.
- Note that the granola will stick to the bottom of the pan and stick together to form lumps as it cools. This will happen no matter how often you stir them, but stirring them while they cool will prevent them from sticking together.
- If you want to store granola, place it in an airtight jar and store for a week or more.
Method 4 of 4: Burger Buckwheat
Step 1. Heat the butter in a heavy skillet
Add butter to a large heavy skillet and heat over medium-high heat until melted.
If using oil instead of butter, you should still allow the oil a few minutes to heat up before adding anything to the pan. When ready, the oil should be shiny and easier to spread evenly over the entire surface of the pan, but it shouldn't start to smoke
Step 2. Roast the buckwheat
Add the buckwheat to the butter in the skillet and roast, stirring constantly for 2 to 3 minutes. The buckwheat grains should be thoroughly oiled and lightly toasted.
You will need to stir the buckwheat constantly while the buckwheat is cooking. Otherwise, the buckwheat can start to burn fairly quickly
Step 3. Add the chicken stock
Slowly pour the chicken stock into the skillet and let it simmer.
Step 4. Simmer gently for 12 to 15 minutes
Reduce the heat to medium-low, cover the pot, and let the buckwheat cook until the stock is completely absorbed.
Once you have finished cooking the buckwheat, remove the buckwheat from the stove and let it cool for 5 minutes before moving on to the next step
Step 5. Mix the cooked buckwheat with the eggs, breadcrumbs, onions and garlic
Transfer the cooked buckwheat to a medium bowl. Add the other ingredients and mix with a wooden spoon or clean hands.
If you wish, you should also add salt and pepper to the mixture now. The amount of salt and pepper you add depends on your taste
Step 6. Form a flat plate like a cake
Use your hands to form the buckwheat mixture into 4-6 patties. This patty should be large enough to serve on a bun like a burger.
Be sure to clump up the slabs until they have a firm, firm texture. The egg acts as the binding agent in this recipe, so it should help bind the balls into the shape you're making
Step 7. Cook the buckwheat slabs until lightly browned
Coat a skillet with nonstick oil spray and add a slab of buckwheat. Cook for 2 to 4 minutes per side, or until both sides are brown and the mixture is cooked through.
- Set the heat to medium-high.
- Before you cook the buckwheat slabs, it may be helpful to let the oil heat for a minute or so.
Step 8. Serve warm
Fried buckwheat can be served just as you would a hamburger. You can add cheese, lettuce, tomatoes, pickles, mustard, ketchup, mayonnaise, or any other seasoning or topping you normally add to burgers.
