A naturally gluten-free and low-glycemic food. A healthy alternative to traditional grains. Rich in protein and nutrients. Cooks up fast. Can be tossed in salads and soups or used to make porridge and pilafs. Versatile and easily a staple of any pantry.
Preparation: Combine 1 cup buckwheat with 2 cups water in a saucepan. Bring to a boil. Reduce heat to low and cook 10-12 minutes, then let stand for 5 minutes.
Storage: Dry buckwheat can be stored at room temperature for up to 6 months. Cooked buckwheat is to be refrigerated within 2 hours of cooking, and stored in the fridge for no more than 3-5 days. Otherwise, it should be frozen in an airtight container which can last up to 1 month.
Country of Origin: China