Soaked and Cooked Buckwheat
1 Cup Whole Buckwheat Groats; de-hulled buckwheat kernels
2 Tbsp. Whey, Kefir, Buttermilk, or 1 Tbsp. Raw Apple Cider Vinegar
1 tsp. Salt
1. Soak buckwheat in 2 cups of water and 2 Tbsp. whey, on your counter, for 12- 24 hours. At this point, you can cover the container and place it in the fridge, soaking liquid and all for up to a week, or cook right away.
2. Drain soaked buckwheat through a fine mesh strainer and rinse well with cool water.
3. Add soaked buckwheat, water to cover by several inches, and salt to a medium pot. This cooking method is the same method that you use when cooking pasta.
4. Bring water to a boil.
5. Reduce heat to maintain a gentle boil.
6. Cook for 10-15 minutes, or until desired texture is achieved.
7. Drain in a fine mesh strainer. If you will be using the buckwheat in a cold dish, rinse with cold water and store in the fridge until needed.
8. Use in place of white rice and pasta. Add to a savory dish, a soup, cold salad, or with a little honey and raw milk for breakfast. I like a little scoop of buckwheat on a green salad, to give the salad more staying power. We also use buckwheat for grain bowls.
Kasha is roasted buckwheat and cooks differently than raw buckwheat groats.
Look for whole buckwheat groats, instead of ground.
Things that can affect your cooking time and liquid amount required:
How long soaked. If you soak between 12-48 hours the water requirement will be the same, but if you soak less than 8 hours, you may need additional water.
Type of cooking vessel, size and shape. The water will evaporate faster in a more wide and shallow shaped pan.
Age of grains. Old grains may take longer to cook.
Quantity cooked. If you significantly increase your volume of grains cooked, you will need to also increase cooking time.
Type of cooking method ie: stove top, rice cooker, oven method. Each method will very slightly. For health reasons, I do not recommend cooking grains in a pressure cooker.
Altitude also affects cooking time. I am at an altitude of 4,775, if you are at high altitude or sea level, you will need to adjust cooking time accordingly.
Prepare to be a little flexible the first time you soak and cook a particular grain. Consider it an experiment. Start with this as a base and alter it if needed.
For more information on soaking grains, see this post.