Boil buckwheat

Whole buckwheat is an amazingly versatile product. It is easily digestible, naturally gluten-free, provides a lovely texture and has a mild taste that can be easily seasoned and adapted to both sweet and savory dishes. You can use buckwheat in everything from porridge to veggie steaks, or as a nutritious side dish instead of rice or quinoa.

THIS IS HOW YOU COOK BUCKWHEAT
Buckwheat skin contains a red substance called fagopyrin. By pouring off the first cooking water, you remove most of the fagopyrin, which gives the buckwheat a milder and more pleasant taste.

• Measure out buckwheat in a saucepan, about 1 dl per portion, and fill up with water. Let boil for 5 minutes.
• Pour off the red cooking water, rinse the buckwheat and the pan.
• Put the buckwheat back in the saucepan and fill up with new water, 2.5 dl water/1 dl buckwheat , and cook for about 15 minutes. (during this cooking, you can also take the opportunity to flavor the buckwheat if you like, for example with vanilla and cinnamon if you are going to eat it as porridge).
• Cover the pan with a lid, remove from the heat and leave to swell for another 10 minutes if you are making buckwheat porridge.

Tip! Cook a larger amount and store in the fridge so you have it for the whole week.