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