Basic Boiled Buckwheat
2 cups organic buckwheat, washed
4 cups boiling water
pinch of sea salt
chives, spring onions or parsley finely chopped for garnish
Heat a heavy frying pan or pot and dry roast the buckwheat stirring constantly. Roast until it becomes dry and releases a nutty fragrance.
Be careful not to burn it.
Place the salt and buckwheat in a pot of boiling water cover and cook on medium low, simmering for about 20 minutes.
Garnish and serve hot.