Buckwheat has long been a staple of Eastern European cuisine, where it is used in stews and porridge. Often found toasted or milled, this raw ‘groat’ form is delicious as an alternative to bulgar wheat, or rice. It is also delicious added to salads once cooked, or alternatively, you can sprout it and then eat hot or cold.
Use around 70g of buckwheat and place in a saucepan with 160ml of cold water. Bring to the boil, then reduce heat and simmer for 8 minutes. Remove from the heat and leave to stand until all the water has been absorbed.