Basic Buckwheat Recipe
The basic buckwheat recipe: one cup of grain to two of mineral water with sea salt or kombu seaweed, lightly toasted and simmered for 25 to 30 minutes. One of the most energetic and warming grains; in the tradition of energetic nutrition it is associated with winter and the warmth of the body.
Duration: 01:53Energy: Very strong Yangsweet
Key points
What you'll learn by cooking it.
- Rinse, drain and dry-toast the buckwheat
- Two cups of water per one cup of grain
- Simmer 25 to 30 minutes with a flame diffuser
- Rest 5 minutes covered at the end
- A warming grain; in the tradition it is linked to winter
Preparation
- Rinse the buckwheat lightly under cold running water, drain well and toast it lightly for a few minutes in a dry pan (without oil) — you can also cook it without toasting it first.
- Put the water in a saucepan, cover and bring to a boil.
- Add the buckwheat and the salt or the kombu.
- Cover, place the heat diffuser, lower the heat and simmer over low heat for 25 to 30 minutes.
- Turn off the heat and let it rest, covered, for about 5 minutes.
- Gently stir the grains with a wet wooden utensil.