Ingredients:

• 2 cups of whole roast buckwheat grain
• Salt to taste
• Butter to taste
• 4 cups of water

How to prepare, step by step:

1. Prepare roast buckwheat, you don’t need to rinse it; you will also need a cooking pot with good fitting lid (if you have one with thick bottom – that would be a good choice, also glass lid makes it easy to supervise the process without opening a lid):

   

2. Even if grain looks clean it is still good idea to take a look at it more close and remove seed shells or weed which sometimes can happen in the grains. For that pour a bit of buckwheat on the table so you can arrange it in a thin layer and then remove everything which doesn’t look like a buckwheat with your finger, collect cleaned grain back to the bowl:

   

3. Pour buckwheat grain into it the cooking pot:

   

4. Add water with exactly twice volume of the grain (that is important!), so for 2 cups of buckwheat I used 4 cups of water, season with salt:

   

5. Cover pot with a lid, put on high heat and bring to boil. From this moment and on it is important to not open the lid. Boil buckwheat for about 5 minutes:

   

6. Then reduce heat in half and continue cooking of 15 minutes, amount of water should decrease 2 times by now. Then reduce heat to very low and keep cooking until the water is gone completely (5-10 mins).
7. After that remove cooking pot from the burner, carefully wrap it up with several layers of towel or blanket and leave aside for 15-30 mins:

   

8. Add butter:

   

9. Once butter gets soft stir it in:

   

10. Then boiled buckwheat is ready. It goes perfectly with any kind of beef main course as a side dish:

    

    Or add a bit of warm milk to boiled buckwheat and serve it for breakfast (about cup of milk for a cup of buckwheat, add 1/2 of tea spoon of sugar if you like, I usually don’t, but kids may like it):