Buckwheat with Butter
Buckwheat to serve with meat, poultry, meatballs, or mushrooms. Toast the dry groats for a minute to make them more aromatic and fluffy.
- Time
- 20 min
- Serving
- 279 kcal
- Ingredients
- ≈ $0.51
- Protein
- 9 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 70 g
- 2 Butterpack 180 g ≈ $1.58 8 g
- 3 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Sort the buckwheat1, rinse it, and toast it in a dry skillet for a minute until nutty-smelling.
Add water in a 1:2 ratio, season with salt, bring to a boil, and cook covered over low heat for 15 minutes until the water is absorbed.
Add the butter2, cover, and let stand for 5 minutes.
Tips
- Why it works
- Toast the buckwheat for 1 minute to remove bitterness and prevent mushiness; stop when it smells nutty.
- Substitutions
- Use sunflower oil (8g) instead of butter for a neutral taste; swap buckwheat for quinoa (70g) if unavailable.
- Common mistakes
- Overcooking turns it mushy. Check when water is absorbed and grains stay separate; don’t skip toasting or it’ll taste bland.
- Storing and reheating
- Eat fresh or store for 3 days; reheat in a pan with 10g water per 70g buckwheat, covered, for 3 minutes.
- Serve with
- Pair with pan-fried chicken thighs or mushroom ragout for a hearty dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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