UPDATED 5-26-2023: I made this again this week, but I decided to toast the groats in a hot skillet, stirring constantly for 5min (til barely smoking, being careful not to let them burn), rest for 10 minutes, and 5min again (to the same smoke-point), and allowing it to cool. I also made sure to toss the. toasted buckwheat in beaten raw egg, and then toast the mixture again for 2-3min before adding boiling water/broth and simmering covered. The results were NIGHT AND DAY different from the first time. I used a 2:1 ratio of liquid-to-buckwheat by volume, and simmer time was approx13min, with covered resting time off-heat for 10min. Our family was very satisfied with the results: soft but not too mushy, and a nice nutty flavor. Toasting rules! I would not cook eat these without toasting again (per my previous comments).11-22-2022: I made this, and compared to some of the Russian/Ukranian brands, sadly I found these quite flavorless and exceptionally mushy. I think it's because it's RAW. Buckwheat should retain some firmness and have a nutty flavor, especially when you toast it with egg as part of a recipe, or even untoasted. Maybe a bad batch, I'm not sure. Now that the Russian/Ukrainian brands are well-stocked again, I will buy and compare with those. So my 3/5 star review reflects this issue.So I'm trying this again, and this time I toasted the buckwheat in a hot skillet, stirring constantly for 5 min over high heat, until it smokes a little, remove from heat let cool for 10min, then repeat the process. I'll let you know if that turns out better: hopefully firmer and more nutty.If you're looking to create buckwheat flour or some less flavorful . My goal in buying this was primarily to make traditional kasha.
Rating: [4 of 5 Stars!]