Grandmas Grain Buckwheat Kasha Recipes
GRANDMA'S GRAIN: BUCKWHEAT KASHA
Kasha - toasted buckwheat groats - is a naturally gluten free, traditional side dish I've eaten all my life for the delicious nutty flavor!
Provided by Anne Murphy
Yield 4 servings
Number Of Ingredients 4
Steps:
- Beat egg. Stir in the buckwheat groats, and coat them thoroughly.
- Heat a frying pan over low to medium heat. Put the buckwheat/egg mixture in the dry pan. Stir it around, breaking up clumps, until the individual grains are separate and the egg is cooked.
- Add the broth, stir.
- Cook for 20-25 minutes, until the liquid is absorbed and the grain is tender.
- If desired, add sauteed onion, sauteed mushrooms, or both.
Nutrition Facts : Servingsize 1 serving, Calories 670 kcal, Fat 5 g, SaturatedFat 0 g, Cholesterol 10 mg, Sodium 1960 mg, Carbohydrate 130 g, Sugar 6 g, Protein 26 mg
HOW TO COOK BUCKWHEAT KASHA
Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation to wheat - none whatsoever! It's also just as simple to make as white rice. My son loves buckwheat with gravy on it and I love it plain with butter (pickle on the side ofcourse).
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 23m
Number Of Ingredients 4
Steps:
- Rinse and drain buckwheat well.
- In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
- Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.
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