Buckwheat is a superfood that you may not know about. Its definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It is made from roasted groats that are cooked with broth to a texture similar to rice. The dish was brought to America by Russian and Polish immigrants who called it "Kasha" or "Grechka". Its also completely gluten free! Its name is a little deceiving because its called buckwheat but there is no relation to wheat none whatsoever! Its also just as simple to make as white rice. Ingredients for Basic Buckwheat: * 1 cup toasted buckwheat groats * 1 3/4 cups filtered water * 1-2 Tbsp butter, to taste (I used unsalted butter) * 1/2 tsp salt, or to taste (I used sea salt) How to Cook Buckwheat Kasha Stove-top Method: Rinse and drain buckwheat well. In a medium sauce pan, combine buckwheat with 1 cups water, 1 Tbsp butter and tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired. Rice Cooker Method:Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.