If you want a high-fiber, nutrient-dense food with all the health benefits of a whole grain, then Buckwheat Kasha is a wise choice.
Buckwheat is probably not the best name for buckwheat groats, commonly known as “kasha” once they are toasted. Buckwheat has no relation to wheat.
Toasted buckwheat groats (kasha) have more protein than rice, wheat, or millet, and are high in fiber and essential amino acids.
Buckwheat’s unique amino acid profile gives it the power to boost the protein value of beans and cereal grains. It is loaded with magnesium, and rich in many trace minerals, including manganese and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin, and choline.
It’s easy to prepare on the stove or in the microwave and cooks quickly, ready to eat in just 12 minutes.
Kasha is dark brown with a nutty flavor and is versatile enough to be used in any recipe that calls for whole grains: hot breakfast cereals and porridge, side dishes, pilaf, soups, salads, and casseroles.
Country of origin: United States of AmericaDirections
Bring 2 cups of water to a boil, add some salt, then add 1 cup of buckwheat kasha, and bring back to a boil. Reduce heat, cover, and let simmer until the liquid has been absorbed, about 10 to 12 min. Season to taste.
