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How to Toast Buckwheat

by
author image Danielle Cort
Danielle Cort has been a freelance writer since 2008, specializing in psychology, health, education and parenting. She has published articles in "Family" magazine. Before becoming a freelance writer, Cort worked in the public policy research sector, conducting research, creating surveys and budgets. She holds a Doctor of Philosophy in social psychology from the University of Massachusetts.
How to Toast Buckwheat
Toasted buckwheat will have a stronger, richer flavor than the untoasted variety. Photo Credit PotapenkoI/iStock/Getty Images

Although buckwheat was quite popular in the United States in the 19th and early 20th centuries, its popularity has declined in recent decades. Americans may be familiar with buckwheat pancakes made from the flour, but not with kasha, a kind of porridge or cereal made with whole groats that is popular in Russia and Eastern Europe today. Because buckwheat contains no gluten, buckwheat is an appealing alternative for those with a gluten sensitivity or celiac disease. Once toasted, you can prepare and serve buckwheat as you would rice.

Step 1

Heat a large skillet or pan on medium-high heat until hot. Do not add oil or butter to the skillet.

Step 2

Pour a small amount of the buckwheat groats into the skillet so that the groats fit in the bottom of the skillet in a single layer. Leave some space in the pan to stir the buckwheat freely.

Step 3

Stir the buckwheat groats constantly and shake the pan periodically to keep the groats moving. Toast the buckwheat for approximately 4 or 5 minutes or until the groats are browned but not burned. Repeat the process with additional batches of buckwheat.

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