Buckwheat Kasha - by Food To Live

Buckwheat is a gluten-free grain popular all over the world because of its delightful taste. It's also known as Kasha, Grechka, in some places as well as used to make soba noodles. The grain is delicious, low in calories, and packed with protein and fiber. It contains some essential minerals, B vitamins, and more zinc than the majority of other grains.

Slowly toasted buckwheat kernels are called buckwheat kasha. They are different from raw buckwheat groats in flavor, color, texture and cooking time. However, the two types of grain are very similar in nutrients values.

Kasha, you get to enjoy hulled and roasted buckwheat groats without any extra effort, where the buckwheat groats do need some spare time to prepare. Usually, our clients use buckwheat groats for sprouting, and you can add sprouts to your morning shakes, or salads.


How to Cook Whole Buckwheat Kasha

Toasted buckwheat kasha taste is a bit earthy and nutty. This grain is naturally rich in flavor, and roasting enhances it. It might even be a bit bitter, but if you don't like this, soak the grain for up to an hour.

To cook buckwheat kasha, take two parts water or broth and one part grain. Place Kasha in the pot with water, season with salt, and bring to a boil. Let it simmer for 10-20 minutes; water needs to evaporate. Add some butter, and voila, it's ready to eat.

Buckwheat tastes great both when "al dente" and when it's all mushy like porridge.

Because of the delicious taste, buckwheat use is versatile; serve it with creamy, savory sauces as well as a side for meat or veggies. Have you tried buckwheat kasha also tastes great with milk and sugar? How about pilaf-style dishes, so much room to experiment.

Toasted buckwheat kasha grain keeps well for months as long as you keep it dry.