Cooked Buckwheat Groats

We love the crunch the groats give to the Buckwheat Cookies, but also love the soft, lightly starchy taste of cooked groats.  Milder than cooked kasha (which are toasted groats), and nuttier than rice, cooked groats are a great side dish to any meal.  With the first of the cherry tomatoes and corn on the cob arriving to market, here's a simple recipe, maybe one you can prepare on the 4th of July.  No doubt it will taste great with BBQ.


 

Salad of Buckwheat, Cherry Tomatoes and Corn - serves 6
2 cups raw buckwheat groats
3 cups water
2 ears of corn
2 dozen cherry tomatoes
1/4 cup of basil - thinly sliced
dressing:
3 tbsps olive oil
1 tsp rice vinegar
3 tsps lemon juice
salt and pepper to taste

Place groats and water in rice cooker and cook.
Remove corn from the cob with a knife and boil for 1 minute. Drain.
Slice cherry tomatoes in half.
For the dressing, place the ingredients in a bowl and mix.
When groats are cooked, place in a bowl.  When cool, add tomatoes, corn, and basil.  Add dressing.  Serve.