Buckwheat has been used as a traditional porridge in Russia, where it's native, and it was grown in the American colonies by George Washington and Thomas Jefferson. The Japanese even make their soba noodles from buckwheat flour.
Although still popular in Russia and Japan, buckwheat became less popular in the United States. Buckwheat pancakes are still a favorite among the health conscious, and in recent years kasha, or toasted buckwheat porridge, has been gaining in popularity.
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You can cook this cereal on the stovetop, but for added convenience you can use a rice cooker instead.
Things You'll Need
Water or stock
- Place the buckwheat in your rice cooker.
- Add two parts of water or stock for one part of buckwheat.
- Add approximately 1 tablespoon of butter or oil for each cup of buckwheat, if you're using them.
- Add salt and seasonings as desired.
- Stir all of the ingredients to ensure that they're well combined.
- Close the rice cooker lid and set it to the regular or brown rice cycle.
- Let the buckwheat sit and steam for about 15 minutes after the cycle ends.
- Fluff the grains and serve or keep the buckwheat warm in the cooker for up to an hour.
Grains and rice cookers vary, so keep a close eye on the buckwheat during your first batch to make sure that the amount of water or stock is adequate. You may need to experiment to get it just right.