Despite the name, buckwheat is not actually a type of wheat. It is something different, which is normally cooked and served as a cereal instead of rice; but it can also be used in many other dishes, as well as in muesli and veggie burgers. Here are some cooking methods for you to try.
Ingrediants
Boiled Buckwheat
For 2 servings
- 1/2 cup of raw buckwheat
- 250 ml of water, chicken broth or vegetable broth
- 1 pinch of salt
- 2 teaspoons of butter or oil
Buckwheat and Eggs
For 4 servings
- 1 egg
- 1 cup of raw buckwheat
- 500 ml of water, chicken broth, or vegetable broth
- 1 pinch of salt
Buckwheat muesli
For 1 liter of muesli
- 2 cups of rolled oats
- 1/4 cup unroasted almonds
- 3/4 cup of raw buckwheat
- 3/4 cup unroasted sunflower seeds
- 1/4 cup of canola oil
- 1/4 cup of honey
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 3/4 cup natural coconut flakes
- 1/2 cup of dehydrated fruit such as raspberries or blueberries
Buckwheat burger
For 4 servings
- 2 teaspoons of butter
- 1/2 cup of buckwheat
- 250 ml of chicken broth
- 2 eggs
- 1/2 cup of breadcrumbs
- 2 finely sliced green onions
- 1 minced clove of garlic
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
Steps
Method 1 of 4: Method One: Boiled Buckwheat
Step 1. Heat the butter in a heavy-bottomed saucepan
Let it melt over medium high heat.
If you are using oil instead of butter, you should still warm it up for a couple of minutes before adding the rest. The oil should become shiny and easy to move around the pot when ready, but it should never smoke
Step 2. Toast the buckwheat
Add it and stir frequently until dark. This will take 2 to 3 minutes.
You have to stir constantly as it cooks. Otherwise it could all start to burn out in no time
Step 3. Add the liquid and salt
Slowly pour the liquid into the pot and bring to a boil. If you use water, add salt as well.
The choice of liquid must be determined based on the preparation of the buckwheat. If you use it for breakfast, just water is better. If it is a side dish for lunch or dinner you can use broth
Step 4. Simmer for 10-15 minutes
Reduce the heat to medium-low and cover the pot. Cook until the liquid is absorbed.
Buckwheat will never be completely dry. It should appear a bit wet and sticky, almost like a liquid cream that completely envelops the buckwheat, but it shouldn't stay on the bottom of the pot in abundance
Step 5. Let it rest before serving
Remove the buckwheat from the heat and let it rest for 5 minutes before serving.
This method gives a creamy buckwheat that can be eaten like common cereals
Method 2 of 4: Method Two: Buckwheat and Eggs
Step 1. Lightly beat an egg
Break it into a bowl and beat it a little with a fork or whisk.
It must not be foamy, but well blended
Step 2. Add the buckwheat
Place it in the bowl with the egg and mix well, making sure each grain is well blended.
Although the egg usually binds the ingredients, in this recipe it will actually help keep the kernels separate, coating them and preventing them from breaking down during cooking. This is why it is important that the grain is well blended
Step 3. Cook over medium heat
Heat a non-stick skillet over medium heat and toss the wheat with the egg into it. Stir constantly until everything is dry.
- This will take 2 to 5 minutes.
- Eventually, the kernels should be relatively separate from each other rather than forming a lumpy lump.
Step 4. Boil some liquid in a saucepan
Pour it into a medium saucepan and bring to a boil over medium-high heat.
The choice of liquid must be determined based on the preparation of the buckwheat. If you use it for breakfast, just water is better. If it is a side dish for lunch or dinner you can use broth
Step 5. Add the buckwheat while stirring
Reduce the heat and cover the pot.
Step 6. Boil for 12-15 minutes
Once ready, the liquid should be completely absorbed.
With this method, the contents of the pot should be quite dry when ready and there should be no liquid
Step 7. Let it rest before serving
Remove the pot from the heat and let it sit for 5 minutes before serving.
Once buckwheat is prepared using this method, the grains should be light and separated. They will work as a substitute for rice in most recipes
Method 3 of 4: Method Three: Buckwheat Muesli
Step 1. Preheat the oven to 150 ° C
Grease a 23x23 cm pan with non-stick spray.
Step 2. Mix most of the ingredients in a large bowl
Place the oats, almonds, buckwheat and sunflower seeds in the bowl, then mix to combine. Add the canola oil, honey, salt, cinnamon and vanilla extract while continuing to mix well.
- Don't add coconut or dried fruit yet.
- Mix the ingredients using a wooden spoon or spatula.
- Note that if you mix the ingredients in a metal or tempered glass bowl, you don't have to use a baking sheet. You can cook the granola directly in the bowl.
Step 3. Transfer the mixture to the pan
Pour in the muesli and roll it out, squeezing it a little to compact it.
Step 4. Cook until golden brown
It will take up to an hour, depending on how firmly you squeezed it. You will need to check it out every 15 minutes or so after the first half hour.
Also, you should mix it every half hour with a wooden spoon. If you don't, some parts will cook less than others
Step 5. Add coconut and dried fruit
Once the muesli is out of the oven, add the coconut and dehydrated fruit if you prefer. These elements should be well distributed.
The coconut and dried fruit will brown slightly when you mix them with the other hot ingredients. Since they are more sensitive than the basic ingredients in granola, it is best to toast them this way, otherwise they could burn out before everything is ready
Step 6. Let cool before serving
Stir the granola every half hour or so as it cools. Once cooled, it is ready to be eaten or stored.
- Note that the muesli will stick to the bottom of the pan and form lumps as it cools. It will also happen if you mix, but doing so prevents everything from becoming one sticky ball.
- If you store it, put it in an airtight container where it can stay for about a week.
Method 4 of 4: Method Four: Buckwheat Burgers
Step 1. Heat the butter in a saucepan
It must have a thick bottom and should be placed over medium-high heat to melt the butter.
If you are using oil instead of butter, you should still warm it up for a couple of minutes before adding the rest. The oil should become shiny and easy to move in the pot when ready but it should never smoke
Step 2. Toast the buckwheat
Add it and stir frequently until dark. This will take 2 to 3 minutes.
You have to stir constantly as it cooks. Otherwise it could start to burn everything
Step 3. Add the chicken stock
Slowly pour it into the pot and let it boil.
Step 4. Simmer for 12-15 minutes
Reduce the heat to medium-low, cover the pot and cook until the broth is completely absorbed.
Once you have finished cooking the buckwheat, remove it from the heat and let it cool for five minutes before proceeding
Step 5. Mix the cooked wheat with eggs, breadcrumbs, spring onions and garlic
Put the buckwheat in a medium-sized bowl. Add the remaining ingredients and mix well with a wooden spoon or your hands.
If you wish, you can add salt and pepper now. The quantity is a matter of personal taste
Step 6. Shape the burgers
Use your hands to compact the buckwheat into 4-6 burgers. They should be wide enough to fit inside the classic bun.
Make sure you compress them. The egg in this case acts as a glue for the ingredients of the recipe, so it will help you to keep the burger in shape
Step 7. Cook the burgers until they brown
Grease a skillet with non-stick spray and add the burgers. Cook for 2 to 4 minutes on each side or until both are lightly browned and cooked inside.
- Keep the heat on medium-high heat.
- Before cooking the burgers, you might want to let the spray or oil heat up for about a minute.
Step 8. Serve hot
They can be seasoned like regular burgers. Add cheese, lettuce, tomatoes, gherkins, mustard, ketchup, mayonnaise, or any other condiments you usually use.
