Despite the name, buckwheat is not related to wheat and is often sought as a gluten-free alternative to wheat. High in iron, manganese, magnesium, phosphorus, copper, and zinc, buckwheat is a healthy addition to any soup, or great as a side. See the step by step guide to cook buckwheat here: www.healthaliciousness.com Complete Nutrition Facts for Buckwheat www.healthaliciousness.com Music for this video provided by Musopen www.musopen.com Song — Danza Espanola, Op. 37, H. 142 – XII. Arabesca Composer — Enrique Granados Performer — William Riley Link to Song with Creative Commons Public Domain Licence: musopen.org
Tags: Buckwheat, Cook, Cooking, Cooking Food, Creative Commons, Danza Espanola, Enrique Granados, Food, Free, Gluten, Gluten Free Food, Guide, Iron Manganese, Music, Nutrition Facts, Phosphorus Copper, Public Domain, Side Step, step, Step By Step, Wheat, William Riley, Zinc
That doesn’t look very appetising. =S?
However I cook it, the way old Russian babushka taught? me. After buckwheat is rinsed, throw it in the pot and heat it on medium heat, constantly mixing, for about 5 minutes. In the meantime, bring the water to boil in the teapot. I use electric pot, but it’s not imperative. Then pour hot water into hot buckwheat and turn down to lowest setting and cook tightly covered, until all water is gone. The kasha comes out perfect every ti
You have to add BOILING water, not cold. Bring it to boil and quickly turn down to lowest? setting. Cook tightly covered, until all water gone, dont mix it in the process. That way each grain will be intact, yet completely cooked.
Well, what’s the? right way then?
It was? cooked the wrong way. That’s why it looks mushy.