Roasted Buckwheat

Preparation info

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By Peter Gilmore

Published 2014

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  • 200 g (7 oz) raw buckwheat kernels
  • 750 ml (26 fl oz) grapeseed oil


Put the buckwheat into a saucepan and cover well with cold water. Bring to the boil and cook for approximately 15 minutes or until tender.

Drain well and dry out under a heat lamp or in a 100°C (200°F/Gas ½) oven for approximately 1 hour until completely dehydrated and hard.

Heat the grapeseed oil in a deep saucepan to 190°C (375°F) and add the buckwheat in three separate batches. The buckwheat should slightly puff and become golden in colour. Drain on kitchen paper, cool and store in an airtight container.