The buckwheat plant is weed-like, with heart shaped leaves and very fragrant flowers that attract bees. The name was derived from the Dutch word, bockwiet, meaning beech wheat, because of buckwheat’s resemblance to beechnuts and its nutritional similarities to wheat. Though used as a grain, buckwheat groats are actually the seeds of an herb. Buckwheat groats is obtained by cold hulling whole organic buckwheat.
Bring 1 cup water to boil. Gently add 1/2 cup of buckwheat. Cover, reduce heat to minimum and let simmer without mixing until all kernels are tender and water has evaporated (approximately 10 to 15 minutes). Midway through cooking, adding 1/2 cup of sautéed vegetables may be an option.
For a pilaf or side dish, first rinse 1 cup buckwheat groats and pan roast in a dry skillet until brown. Add 1 beaten egg and 1 1/2 cups water. Bring to a boil, and then reduce heat to low. Cover and simmer approximately 20 minutes or until all the water has been absorbed.
For a breakfast cereal, add 1 cup buckwheat groats to 2 1/2 cups boiling water. Cover and simmer about 20 minutes, stirring occasionally.
Product should be stored in a cool, dry area at a temperature not exceeding 15˚C, for a shelf life of 6 months to 1 year.
Buckwheat groats can replace potatoes or rice on any recipe. They can also be toasted at home and eaten as a crunchy snack by themselves or in combination with other nuts and seeds.
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