Bought whole buckwheat from Whole foods bulk bin. Toasted until turned from greenish to brown, then cooked with 1:2 ratio grain to water until water absorbed, about 15 min.
The internet said it was like barley or bulgur, but it just collapsed into mealy mush in my mouth. Did I overcook it? If so, how should I adjust? Time or water?
If it's meant to be like that, can you recommend a grain that has a texture like barley or bulgur?
Submitted January 01, 2017 at 09:57AM by Zooloretti http://ift.tt/2hDa8vi
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