If you’re looking for a reliable way to cook buckwheat without constant monitoring, using a slow cooker is the way to go. The grains cook evenly, don’t stick, and come out fluffy without excess moisture. Just measure the proportions correctly, select the right setting, and let the slow cooker work its magic.
This method is especially convenient for busy weekdays when you don’t have time to stand over the stove. Buckwheat works well as a standalone dish or as a side to meat, fish, or vegetables. The best part? You can easily replicate the results every time.
The slow cooker has truly transformed the way we approach buckwheat. Gone are the days of worrying about it boiling over, burning, or becoming mushy. Now, it’s all about the right proportions, quality grains, and a little patience. The appliance takes care of the rest.
But that doesn’t mean the taste is ‘mechanical’. Done right, the buckwheat is delightful: each grain distinct, aromatic, not overcooked. Perfect with just a pat of butter — nothing else needed.
Buckwheat in a Slow Cooker
Ingredients
- 1 cup Buckwheat Rinse under cold water before cooking.
- 2 cups Water Can be replaced with broth for a richer flavor.
- 1 teaspoon Salt To taste.
- 1 tablespoon Oil For added aroma.
Method
- Preparing the grains. Measure out the desired amount of buckwheat and rinse it well in cold water 2-3 times until the water is nearly clear. Let the excess water drain off.
- Placing in the pot. Transfer the rinsed buckwheat into the slow cooker pot and add salt to taste.
- Adding water. Pour in water with a 1:2 ratio — one cup of buckwheat to two cups of water. For a fluffier texture, you can use a 1:1.8 ratio.
- Adding oil. If desired, add a pat of butter or a splash of vegetable oil for a smoother taste.
- Selecting the setting. Close the lid of the slow cooker and set it to 'Grain', 'Buckwheat', or 'Rice' setting depending on the model.
- Cooking. Let the buckwheat cook until the program finishes, without opening the lid during the process.
- Resting. After the signal, let the buckwheat sit on the warm setting for 5-10 minutes to become fluffy.
- Serving. Gently fluff the buckwheat with a fork or spoon and serve as a standalone dish or side.
Notes
Private Notes
Tried this recipe?
Let us know how it was!Buckwheat may seem like a simple dish, but the difference between dry porridge and truly delicious, fluffy grains lies in the details. It’s important not only to follow the water-to-grain ratio but also to prepare the grains properly, choose the right cooking method, and let the buckwheat rest after boiling. We cover all these nuances in our guide on how to cook buckwheat — from basic rules to practical tips for everyday cooking.
Cooking buckwheat in a slow cooker is my version of a “no-brainer meal.” I set it up while I’m working, running errands, or just don’t want to stand by the stove. The results are consistently good, and that’s what I love about it.
It works well as a side dish, as a base for vegetables, meat, or sauces. Sometimes, it’s perfect just on its own, especially when you crave simple, well-prepared food.
Such meals teach you to relax. There’s no need to get creative or monitor every minute. You simply trust the process and go about your life.
I appreciate that cooking buckwheat in a slow cooker isn’t about impressing anyone; it’s about a routine that works. It’s food that doesn’t distract but rather supports you. There’s a certain comfort in that, very practical and very genuine.
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