Since colonial times, buckwheat has been an important grain cop in the United States, but it wasn’t until the 1970s that the nutritional value of this broad-leaf grain was fully realized. Nutritionally superior to other grains, buckwheat is protein rich and can help to prevent high cholesterol and high blood pressure if incorporated into a healthy diet. Cooking raw buckwheat takes little more than a few minutes, making it a simple side dish to accompany your main course or an effective thickener to soups and stews.
Pour the desired amount of fresh, raw buckwheat into a strainer.
Rinse the buckwheat under cool running water.
Empty the buckwheat from the strainer into a pot with water; for every one part of buckwheat add 2 cups of water.
Bring the pot to a boil on the stove on high heat.
Reduce the temperature to medium and allow the buckwheat to simmer with a lid on the pot for 15 to 30 minutes or until it is tender. Stir the buckwheat occasionally to keep a smooth consistency.
Use broth in place of water for cooking to add flavor. Adding butter or oil to the buckwheat while cooking can help prevent it from clumping.
Melynda Sorrels spent 10 years in the military working in different capacities of the medical field, including dental assisting, health services administration, decontamination and urgent medical care. Awarded the National Guardsman’s Medal for Lifesaving efforts in 2002, Sorrels was also a nominee for a Red Cross Award and a certified EMT-B for four years.