1 cup unroasted buckwheat groats
2 cups low-sodium chicken broth
1 teaspoon extra virgin olive oil
Celtic salt to taste
Toast the buckwheat in a small pan over medium heat for a few minutes until the color turns a bit darker; remove from heat. Combine the chicken broth, olive oil, and salt in a saucepan; bring to a boil. Add the toasted buckwheat slowly to the boiling broth mixture, stirring constantly. Reduce the heat and cook, covered, for 8 to 10 minutes or until liquid is nearly gone. Remove from heat. Let stand, covered, for 10 minutes longer. Serve hot.
Yield: 3 or 4 servings