Roasting Buckwheat

Amateur1

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I saw this on How to cook buckwheat | BBC Good Food
I have some unroasted buckwheat groats. Will they be nice, crisp and edible if I:

  1. Toast in a dry frying pan for 2-3 mins until nutty and fragrant (this adds a roasted flavour to the buckwheat, but you don't have to toast it).
  2. Simmer in boiling water for 5-10 mins until the grains are tender but still have a little bite.
I ask because the packet says to simmer for 20 minutes.
If I toast in a dry frying pan, should the heat be on low, medium or high?

For anyone who's interested I added 15g of dessciated coconut to 62g of buckwheat (eighth of a packet) about 3 minutes before it finished simmering. After it finished, I added 0.25 tsp of salt and cinnamon and 13g of sugar. It was quite nice, but I may add a little bit more coconut next time. I think it would have been better with a little crunch hence the question.
 
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