Unroasted Buckwheat Groats
A great alternative to rice and pasta - full of fiber, minerals, vitamins and complete protein.
(Slightly less flavorsome, yet more nutritious than its roasted variety)
Tastes absolutely phenomenal with chicken or beef, mushrooms and home-made gravy, as well as cold, with salads. Voila!
Buckwheat is used in the pharmaceutical industry as a good source of rutin, quercetin and organic acids. The grain, in addition to proteins, contains complete carbohydrates (69 g in 100 g) and a little (3 g) fat, as well as vitamins - B1, B2, P and PP (good for nervous system) - and a significant amount of mineral salts, such as calcium, phosphorus, magnesium, iron, nickel, cobalt, copper, zinc, boron and iodine.
Pour the grain into salted boiling water in a ratio of 2 cups of water per cup of buckwheat. Bring to boil, cover up and simmer over low heat until all water is absorbed.