Grandmas Grain Buckwheat Kasha Recipes

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20 BEST WAYS TO COOK WITH BUCKWHEAT



20 Best Ways to Cook with Buckwheat image

Try these buckwheat recipes for a healthy alternative to other grains! From salads to soups to pancakes and waffles, buckwheat just might be your new favorite ingredient.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Buckwheat with Mushrooms
Roasted Buckwheat with Vegetables
Buckwheat Stir-Fry with Kale, Peppers, and Artichokes
Buckwheat Porridge
Mediterranean Buckwheat Salad
Healthy Buckwheat Soup
Fluffy Buckwheat Pancakes
Gluten-Free Buckwheat Waffles
Buckwheat Pasta with Cabbage and Potatoes
Vegan Buckwheat Chocolate Chip Cookies
Buckwheat Flour Chocolate Cake for One
Buckwheat Blueberry Muffins
Buckwheat Chia Bread
Stewed Buckwheat and Beef
Chicken and Buckwheat Patties
Homemade Buckwheat Granola
Toasted Buckwheat Tabbouleh
Vanilla Chip Buckwheat Bars
Double Chocolate Buckwheat Brownies
3-Ingredient Buckwheat Flatbread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a buckwheat recipe in 30 minutes or less!

Nutrition Facts :

BUCKWHEAT KASHA



Buckwheat Kasha image

This traditional Russian dish is made from buckwheat groats, a very nutty-flavored grain. You may find this grain in bulk in Russian or Jewish markets. It is simple to prepare, and you will find yourself serving it often in the place of rice or potatoes. I combine this with cooked mini bow ties and a couple of large onions...

Provided by Beth Renzetti

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 6

2 c chicken stock (or beef or vegetable)
1 tsp salt
1 tsp freshly ground black pepper
2 Tbsp butter
1 c kasha buckwheat groats, medium grain
1 egg, beaten

Steps:

  • 1. Place the Stock, salt, pepper, and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
  • 2. In a small bowl stir the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
  • 3. Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
  • 4. Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
  • 5. Stir and fluff with fork and serve.

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