Originating thousands of years ago in Chasian and European cultures for many years. It is used to make Japan's beloved soba noodles, delicious gallettes in France and blinis in Russia.Contrary to its name, buckwheat has nothing to do with wheat. It is actually a fruit seed that is related to rhubarb and sorrel. A naturally gluten-free food, buckwheat is a great choice for coeliacs and those avoiding ordinary wheat products. A heavyweight in nutrition, buckwheat brings a nutty flavour to your dish.
TO COOK: In a pot, put in a cup of buckwheat with two cups of water, cover and bring to the boil. Reduce heat to simmer until tender, about 15-20 mins
Note: Roasting buckwheat before cooking creates an earthier, nuttier taste and aroma.