Buckwheat is a hearty delicious grain and simple to prepare. It requires no washing or soaking. Roasting improves its flavor. Kasha sold in natural food stores is buckwheat that has already been roasted; it can be cooked by adding to boiling water.

• 2 cups buckwheat
• 4 cups water
• ⅛ tsp sea salt

Dry roast buckwheat for 3 to 4 minutes until fragrant, add to boiling water, and simmer 25 minutes.

Yield: 7 cups

Source: Ohsawa Macrobiotics

Soaking is recommended before cooking brown rice. If there is no time to soak, roast first. Roasting inactivates the enzyme inhibitors, boosts flavor, and produces a light and fluffy dish. These instructions are for a 2-quart pressure cooker. If using a 4-6 quart cooker, double the amounts.

• 2 cups short or long grain brown rice
• 2.5 to 3 cups water
• ⅛ tsp sea salt

Procedure – Wash and drain grain. Soak for the desired time in the full quantity of water. Add sea salt after soaking. Lock cover on pot. Set pressure according to pressure cooker instructions. Place cooker over medium-high heat. Bring to full pressure. Slip a heat diffuser under the cooker and turn heat to low. Cook at full pressure for the time indicated.

Yield: 6 cups for short rice; 6½ cups for long rice

Source: Ohsawa Macrobiotics

Brown rice (short or long grain) is a staple for many people who eat natural foods. Simple to prepare and complementary to most beans and vegetables, brown rice provides a foundation for building meals. Soaking is recommended before cooking brown rice. If there is no time to soak, roast first. Roasting inactivates the enzyme inhibitors, boosts flavor, and produces a light and fluffy dish.

Ingredients:

• 2 cups brown rice
• 4 cups water
• ⅛ tsp sea salt

Procedure – Wash and drain brown rice. Soak 4 to 8 hours. Add sea salt after soaking. Cover. Bring to a boil. Simmer over low heat for 1 hour, using a heat diffuser if needed.

Yield: 6 cups for short rice, 6½ cups for long rice

Source: Ohsawa Macrobiotics