This time around, we tackle a unique-looking grain with many names. Buckwheat, despite the name, is not actually related to wheat. In fact, this pyramid-shaped grain is related to rhubarb, which makes it a gluten-free choice. There are a few names for buckwheat – usually buckwheat groats or kasha, and a French name I just don’t dare to pronounce.
To cook buckwheat, you can use the raw groats, or you can use kasha, which is the pre-toasted version. Kasha will take less time to cook than the raw groats.
Place kasha in a pot with water, and bring to a boil on the stove. Once it starts to boil, turn the heat down to low, and let it simmer covered for 15 to 20 minutes, or until tender. That’s it! Simple and quick!