Buckwheat is not a grain—it’s a fruit seed—but you’d never know it. Nutty, earthy, and comforting, a sprinkle of dry groats (the hulled seeds of the buckwheat plant) lends crunch and chew to whatever they touch while buckwheat noodles (soba!) and flours provide a gluten-free alternative to traditional wheat. 

1 cup toasted buckwheat groats
1 3/4 cups filtered water
1-2 Tbsp butter, to taste (I used unsalted butter)
1/2 tsp salt, or to taste (I used sea salt)

  1. Rinse and drain buckwheat well.
  2. In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring 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.