Kasha (Buckwheat)

Pierre

The Cosmic Force
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Initially posted by Agni

I am a buckwheat addict. Been eating it buckwheat since childhood & still do enjoy it on weekly basis.

If you are making kasha, or anything else from the buckwheat grain, make sure you pick out that black seeds/shells before, or they will give you quite bitter taste in the mouth.

One way of cleaning it is to spread grain over the light colored surface evenly, this way black seeds/shells are easily visible (much more easier then to pick from a bowl)

To make kasha:

- Clean/pick buckwheat
- Put it in saucepan
- Add 2x water to 1x buckwheat
- Let it soak for an hour or two
- preheat oven to 350F
- Add salt as necessary.
- Cook for 10-15 minutes covered.

Enjoy !

Traditional recipe requires butter to be added after it's cooked, since that's not very healthy, I've been using olive oil. Add salt as necessary.
 
Really consider picking buckwheat. I have encountered bits of rocks on several occasions, they do not chew well.
 
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