Here you will learn how to cook buckwheat and what delicious dishes you can prepare with it. Also: why it is healthy and suitable for a gluten-free diet.
Cooking buckwheat: how it works
Buckwheat is traditionally very common in Russian cuisine. It can be used in different ways and for different dishes. As a side dish, you can cook buckwheat like rice:
Pour 1 cup of buckwheat (whole grains) into a saucepan with twice the amount of water.
Let the buckwheat boil over high heat. Once the water is boiling, reduce the heat to low.
Now let the buckwheat simmer with the lid closed until it has absorbed all the water.
Finally, remove the pot from the stovetop and let it rest for a moment.
Recipes with buckwheat add variety to your menu
Buckwheat is an integral part of traditional Russian cuisine. There it is often used like rice as an accompaniment to many dishes. You can also cook many other dishes from buckwheat:
You can often find buckwheat groats in grocery stores, especially in Northern Germany. This is crushed buckwheat. Just boil it in milk to make a breakfast porridge. Also delicious: home-cooked buckwheat porridge
Or you prepare buckwheat as delicious buckwheat patties.
If you want to experiment even more, you can also sprout buckwheat. You can use the sprouts, for example, as part of muesli, in yoghurt or in salads.
Cooking buckwheat – healthy and gluten-free
Similar to quinoa or amaranth, buckwheat is not a grain. Rather, it is a knotweed plant. The pseudocereal is gluten-free and is used in a variety of ways in gluten-free nutrition – mainly as flour or in the form of flakes or grist. It is also suitable for basic nutrition.
Cooking buckwheat is very healthy. 100 grams of boiled buckwheat contains:
127 mg of potassium
33 mg magnesium
8 mg calcium
1.3 mg iron
0.32 mg vitamin E
0.09 mg of vitamins B1 and B2
