KASHA RECIPE - NYT COOKING
For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket – and everything changed. These grains were cracked, like bulgur, something I hadn’t seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it’s easy to remove them).
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
- Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
- Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
- Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.
Nutrition Facts : @context http//schema.org, Calories 183, UnsaturatedFatContent 2 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 2 grams, SodiumContent 404 milligrams, SugarContent 0 grams, TransFatContent 0 grams
KASHA VARNISHKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is one of the great Jewish comfort foods. It’s easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. —Joanne Weintraub, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.
Nutrition Facts : Calories 270 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 408mg sodium, CarbohydrateContent 47g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 9g protein.
BUCKWHEAT GROATS - NUTRITION & HEALTH BENEFITS | BOB'S RED ...
From bobsredmill.com
WHAT IS BUCKWHEAT? - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK BUCKWHEAT GROATS (THE VERY BASIC WAY) - GIVE ...
From giverecipe.com
BUCKWHEAT RECIPES | ALLRECIPES
From allrecipes.com
BUCKWHEAT NUTRITION, BENEFITS, RECIPES AND SIDE EFFECTS ...
From draxe.com
4 WAYS TO COOK BUCKWHEAT - WIKIHOW
From wikihow.com
HOW TO COOK BUCKWHEAT KASHA, BUCKWHEAT RECIPE, BUCKWHEAT ...
From natashaskitchen.com
WHAT ARE GROATS AND HOW ARE THEY USED? - THE SPRUCE EATS
From thespruceeats.com
BUCKWHEAT: HEALTH BENEFITS, NUTRIENTS, PREPARATION, AND MORE
From webmd.com
BUCKWHEAT: HEALTH BENEFITS, NUTRIENTS, PREPARATION, AND MORE
From webmd.com
KASHA - WIKIPEDIA
From en.m.wikipedia.org
RECIPES - MAINE GRAINS
From mainegrains.com
ORGANIC BUCKWHEAT FLOUR | BOB'S RED MILL
From bobsredmill.com
BUCKWHEAT NUTRITION FACTS AND HEALTH BENEFITS
From verywellfit.com
TOP 5 HEALTH BENEFITS OF BUCKWHEAT | BBC GOOD FOOD
From bbcgoodfood.com
EASY BUCKWHEAT PORRIDGE - SIMPLE VEGAN BLOG
From simpleveganblog.com
BUCKWHEAT BANANA WAFFLES RECIPE - UNCONVENTIONAL BAKER
From unconventionalbaker.com
THE BUCKWHEAT STOPS HERE – TARTARY BUCKWHEAT–CULTIVATION ...
From tartarybuckwheat.com
PLANTING BUCKWHEAT FOR FOOD PLOTS : OPTIMAL RESOLUTION ...
From recipeschoice.com
IS BUCKWHEAT FLOUR REALLY GLUTEN-FREE? - CELIAC.COM
From celiac.com
BUCKWHEAT CHIA BREAD | EASY, GLUTEN-FREE, NO-KNEAD ...
From biancazapatka.com
HOW TO MAKE BUCKWHEAT GALETTES, A HEARTIER COUSIN TO ...
From pressherald.com
BUCKWHEAT FLOUR - AN OVERVIEW | SCIENCEDIRECT TOPICS
From sciencedirect.com
CULTIVATING BUCKWHEAT - GRIT | RURAL AMERICAN KNOW-HOW
From grit.com
HIMALAYAN TARTARY BUCKWHEAT - THE NEW DETOX SUPERFOOD ...
From thedetoxspecialist.com
BENEFITS OF BUCKWHEAT AND ITS SIDE EFFECTS | LYBRATE
From lybrate.com
RECIPES - BREADTOPIA
From breadtopia.com
HEALTHY GRANOLA RECIPES | COOKING LIGHT
From cookinglight.com