This Buckwheat is unroasted for the full fibre and maximum manganese and magnesium.
Energising and nutritious, buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for people who are sensitive to wheat or other grains that contain protein glutens.
To cook it, rinse it 2-3 times in a bowl. Place the buckwheat in a pot, add 2 cups of water, set to medium high heat, and add a lid. After 15-20 minutes all the water should be absorbed and the buckwheat will be cooked. Alternatively for a crunchier version. Bring 2 cups of water to a boil, then add the buckwheat, put on the lid, and turn the heat down. After 15 minutes remove from heat and let sit for another 10 minutes. This will make the buckwheat firmer with a more crunchy texture