Buckwheat groats

Rinse them in a fine sieve under cold water to wash away dust, then drain well. For a nuttier flavour, toast the drained groats in a dry pan for a few minutes before adding water.

Use one part groats to two parts water. Bring to the boil, cover and simmer gently for about 10–15 minutes, until tender and the water is absorbed; leave covered for a few minutes, then fluff with a fork.

Serve them as a side dish in place of rice, or stir cooked groats into soups and warm salads. They are also used in kasha, a dish often made with buckwheat and onions, sometimes with mushrooms.

Yes. Cook them as a side for stews or serve them with roasted vegetables; their toasted, earthy flavour is stronger than rice’s, so they work especially well with mushrooms and onions.

Keep uncooked groats in an airtight container in a cool, dry cupboard. Refrigerate cooked groats promptly in a covered container and use within three to four days.

No. Buckwheat is a seed used like a grain, while wheat groats are made from wheat. Buckwheat is naturally gluten-free, but packaged groats can be cross-contaminated during processing.

Kasha usually means roasted buckwheat groats, while buckwheat groats may be raw or roasted. Roasting gives kasha a deeper, nuttier flavour and helps the cooked grains stay separate.