Use kasha in place of rice or quinoa, especially when your meal has a Russian theme. I love the nutty flavor and the speed. Cook up a pot full of toasty whole grains in under 20 minutes. Kasha’s alias is buckwheat groats. Groats are cereal grains milled to remove the hull but keep the healthy bran, germ, and endosperm.
Back in my early vegetarian hippy days, I mixed raw kasha with an egg, then cooked the mix until dry before adding water. It’s just as nutty and toasty without the egg, not to mention faster, cheaper, healthier, greener, and kinder. Live and learn!
Boil kasha for a quick whole-grain base to serve under stews, in grain bowls, or even as a breakfast cereal. If you can't find pre-toasted buckwheat groats, cook the buckwheat in a dry skillet over medium heat for four or five minutes until fragrant. Gluten-free, no added fat, vegan, vegetarian.
Instructions
- Rinse kasha and put in a medium pot with water and salt. Cover and bring to a boil over high heat. Reduce heat to simmer and cook for 10 minutes.
- Turn off heat and let the pot rest unopened for at least 5 minutes. Fluff with a fork.
- Serve hot, at room temperature, or chilled under a stew or stir-fry, in a grains bowl, or as a breakfast cereal. Keeps refrigerated for five days or frozen for up to a year.
Recipe Notes
Nutritional Information for Kasha or Toasted Buckwheat Groats
The nutrition label is for one serving. Nutritional information is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.
