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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.