1 cup buckwheat groats (or other whole grain like millet or wheat berries)
2 cups water
1 pinch salt
Rinse the buckwheat groats thoroughly and drain. Add the groats to a medium saucepan with a fitted lid. Pour in the water and salt. Cover and cook over medium heat 10-12 minutes just until the water is absorbed. Stir and serve warm.
Makes 2 cups porridge