Buckwheat Groats

Raw Buckwheat Groats are tasty and full of nutrients. They are also low in calories and even lower in fat. You can enjoy this type of grain anytime, as it easily fits into a low-calorie meal plan

Note that buckwheat has no relation to wheat. Also, note that this product is different from buckwheat kasha. Both are hulled buckwheat groats; however, kasha is toasted. That’s why it has a distinctive smoky taste with a bit of bitterness. Raw buckwheat groats have no outstanding taste or smell. They are great for cooking with spices as they will absorb the flavor of your seasonings.

Besides, you can use raw buckwheat groats for sprouting. This product is naturally rich in fiber and plant protein. It also gives you a boost of minerals, including zinc and vitamin E.

Remember, when using sprout-able buckwheat groats, you shouldn’t let the sprouts grow for more than 36-48 hours. They will turn bitter after this time.

Raw buckwheat groats take a bit longer to cook compared to kasha. However, they don’t require pre-soaking. This product is more likely to retain its shape after cooking, as kasha (toasted) grains usually fall apart.

To cook whole buckwheat groats, put them in a pot with water using two cups of water per cup of grain. Bring to a boil, add salt, and let simmer for about 20 minutes. Don’t stir too vigorously to avoid breaking the groats.

You can buy buckwheat groats in bulk and store them in your pantry. But if you want to extend their shelf-life beyond a year, keep them in an airtight container in the fridge or freezer.

This buckwheat isn’t toasted, you can quickly toast it on a dry skillet over medium heat for 4-5 min until it is golden brown. Remove from heat and proceed with the recipe.

• Rinse & drain buckwheat. In a medium saucepan, combine.
• 1 cup buckwheat groats (already toasted).
• 1 3/4 cups water.
• 1 Tbsp butter and 1/2 tsp salt.
• Bring to a simmer and cover with a tight-fitting lid.
• Simmer on low for 18-20 minutes.
• It’s cooked once the hissing stops.