How to Cook Buckwheat (The Easy Way!)
Nothing beats a comforting bowl of cooked buckwheat groats!
Cooked buckwheat has a light, nutty flavor, and we love it as a side dish, mixed with a salad, added to soups, or as the healthier swap for grain recipes like fried rice, couscous, paella, pilafs, tabbouleh, risotto, sushi rolls, and more!
Wild groats is a superfood staple that's:
- Easy to prep
- Packed with nutrients
- Naturally grain-free and gluten-free
- A complete protein
- Loaded with B vitamins and antioxidants
- Low glycemic and high in fiber
*Our tip: Rinsing your Wild Groats before cooking is not required but is highly recommended. Even better is soaking your Wild Groats in clean, filtered water for a minimum of 20 minutes, then rinse well afterward using a fine mesh colander or sieve. We recommend this because, like many seeds, nuts, and legumes, Wild Groats contain phytic acid, an enzyme inhibitor that reduces the ability for nutrients to be absorbed.
Why Do Enzyme Inhibitors Exist?
Enzyme inhibitors are the natural defense mechanism that ensures the seeds' survival and allows them to release their full nutritional potential when conditions are right. When we consume enzyme inhibitors, especially in larger quantities, they can reduce our ability to digest the food, leading to a sensation of fullness, bloating, and other signs of indigestion. That’s why it’s recommended to soak or sprout foods with enzyme inhibitors. Doing so will naturally break down the phytic acid and deactivate the enzyme inhibitors, improving nutrient absorption and digestibility.
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