Buckwheat

About

What is Buckwheat? Buckwheat acts as a cereal grain but is actually a pseudocereal made from the seeds of the buckwheat plant, Fagopyrum esculentum . This plant is not a grass and isn't actually related to wheat but is instead more closely connected to the rhubarb family. The staple was once common worldwide due to its ability to grow in nearly any environment; and though improvements in farming techniques have led to a decline in its cultivation, the seed is seeing some resurgence due to its healthful properties. Compared to rice and other grains, buckwheat is rich in manganese, copper, magnesium, and fiber. The nutrients the food contains support cardiovascular function and may also help control blood sugar levels. The fact that buckwheat is not a true grain also makes it an idyllic replacement for those with dietary restrictions. The gluten-free flour can be used to produce a wide variety of beloved baked goods, and the seeds can create palatable pastas and is particularly popular in the form of soba noodles. Hulled buckwheat kernels, or buckwheat groats, produce a sharp earthy flavor when cooked and typically feature a soft, fluffy consistency. The kernels can also be steeped in their own juices while cooking to produce a richer, nuttier flavor. Cooked buckwheat can be served as a porridge commonly known as kasha or can be mixed with onions and mushrooms to create a delicious side dish. Though buckwheat can be prepared with the same ease and simplicity as rice, roasting the kernels prior to cooking can help bring out their intensity. How to Cook Buckwheat Buckwheat is easy to prepare and can be made in a matter of minutes. There are several ways to cook the groats and each method will result in a slightly different dish. Before cooking buckwheat, many prefer to soak the groats in water. Soaking the seeds allows them to attain a softer texture and facilitates a faster cook time, but doing so requires foresight as the seeds need at least 6 hours to soak properly.I