Buckwheat

Buckwheat, whether raw or roasted, is cooked like rice, using the absorption method on the hob: allow about 1 cm (½ inch) of water above the buckwheat, then let it simmer and steam, covered, over a very low heat for about 20 minutes or until all the water has been absorbed. I always wrap the pan of cooked buckwheat, lid and all, in a towel or tea towel and then cover it with a blanket to keep the grains warm and fluffy, just like my gran (and many other Eastern European grans) would.