One of my favorite side dishes is buckwheat. They are quick and easy to make.
1 cup buckwheat groats
2 cups water (you can use chicken stock, beef stock or vegetable stock as well)
Herbs of choice (I used oregano and thyme)
This part is optional, but I think it adds so much flavor!
In a dry pan, over medium high heat toast the buckwheat groats.
Add liquid and bring back to a boil.
Turn down heat to lowest setting.
Cover and let simmer for 15 minutes (or until water is absorbed).
The basic thing to remember is one part buckwheat to two parts liquid. You can choose to add any other flavorings to it. Herbs, spices, etc. I’ve also added them to soups, stews and once cooked salads.