I love the strong, earthy flavor of buckwheat which was first introduced to me by a friend at St. Andrews. It is treated as a grain, though actually it is a fruit seed, related to rhubarb and sorrel. Hulled buckwheat seeds are called groats, or if roasted, kasha, which is also the name for cooked buckwheat groats.
They are a staple in Eastern European countries. To prevent them from disintegrating into mush- toast the groats first, then cook them in an oven in heavy earthenware or cast-iron pot.
Use one part whole groats, two parts boiling water or stock, and salt to taste. First, stir the buckwheat groats in a lightly oiled pot over medium-high heat until they are dark and toasty, then add the simmering water or stock and salt. Cover and bake in a 350-degree oven for 15 to 20 minutes until the liquid has been absorbed.
Buckwheat is also a very good source of manganese and a good source of magnesium, as well as flavonoids like quercetin and rutin. The protein in buckwheat is a complete protein, containing all eight essential amino acids.
You can also get buckwheat noodles called Soba which are easy to cook and contain no gluten!
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