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The basic way of how to cook buckwheat groats in a pot. Rinse buckwheat groats in a strainer under water until clear and drain. Put water, salt and oil in a pot and bring it to a boil. Add in buckwheat, let it simmer. Cook it covered over low heat until tender but not mushy, for about 10-12 minutes.
Bring a large pot of water and salt to a boil, add the buckwheat, and lower the heat to a simmer. Cook the buckwheat covered over low heat until it becomes tender, about 10-12 minutes. Drain any remaining water and allow it to rest for 15 minutes. We use 1 cup of groats for this.
For every cup of buckwheat, you can use 1 ½ cups of cold water. So for 2 cups buckwheat, you would need 3 cups water. If you see that the water is evaporating too quickly, you can add another ½ cup boiling hot water to the pot. How do you store cooked buckwheat? After your cooked buckwheat has completely cooled, place it in an airtight container.
This raw buckwheat groats porridge is vegan, gluten-free and grain-free. I love to make a big batch, store it in the fridge, and eat it for breakfast for several days. It’s also endlessly versatile and you can adapt it to your taste.