Choose from the Instant Pot, stovetop or oven to cook buckwheat for cold salads, warm pilafs or porridge.
No matter how you cook or serve buckwheat, the flavor is improved by a generous pat of butter after it's cooked!
See the blog post above for detailed tips and more information about cooking buckwheat.
Ingredients:
2 cups boiling water
1 cup buckwheat
¼ teaspoon salt
Method: Heat oven to 350 F. Grease or butter the bottom of a 2-quart or slightly larger baking dish. Combine boiling water, buckwheat and salt in the dish. Stir well. Cover very tightly with foil or a lid. Bake 20 minutes without lifting the lid. Remove from the oven and fluff immediately with a fork.
For stovetop and Instant Pot porridge, add 2 cups water for every 1 cup buckwheat. Cook slightly longer for a softer texture (5 minutes in the Instant Pot, 12 to 15 minutes on the stovetop).
This recipe was tested in a 6-quart Instant Pot
1 cup of raw buckwheat will make 3 to 4 cups of cooked buckwheat.