Buckwheat is used above
all as flour but it can also be cooked in groats.
In this case it is necessary to adopt some rules which can be
useful also for other cereal grains. It is therefore recommended
to wash it carefully in cold water and to rinse it many times
in a bowl until the water appears clear and free from drosses
which have come to the surface during the cleaning. It should
then be warmed up carefully before roasting it in the pot. Stir
it constantly with a wooden spoon for some minutes on a high
flame.
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Then you can add the
water which should be warm and adapt to the quantity of buckwheat
used (two fold the buckwheat).
Cook the groats in the covered pot for about 20 minutes on a
moderate flame. Then you can also add vegetables or legumes.
The use of flour foresees obviously a different cooking method,
which will be explained in detail in the recipes. However, it
is worth saying that even in the form of flour it is better
to roast it before cooking it. |
groats: