Kasha Or Buckwheat Groats Recipes

KASHA (BUCKWHEAT GROATS) BREAKFAST CEREAL

I got this off the back of a box of Wolff's medium granulation kasha. I don't know if it would work with other granulations, as I haven't tried it! I'm not sure why it says to serve with milk -- I just treated it as if it were microwaved instant oatmeal, and added a couple of packets of Splenda at the end. Edited to add that the nutrition facts are obviously incorrect -- two tablespoons of dried kasha are 85 calories, so if you use water, that should be the calorie count.

Provided by brokenburner

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

Kasha (Buckwheat Groats) Breakfast Cereal image

Steps:

Stir 2 T kasha and a dash of salt into 2/3 cup water or milk in a 2- to 3-cup bowl. Microwave, uncovered, on MEDIUM, 5 to 8 minutes, stirring occasionally until slightly thinner than desired consistency. Let stand 1 to 2 minutes. Serve with milk and favorite sweetener.

Ingredients

2 tablespoons dried kasha
1 dash salt
2/3 cup water or 2/3 cup milk
artificial sweetener (optional)

BUCKWHEAT KASHA

This traditional Russian dish is made from buckwheat groats, a very nutty-flavored grain. You may find this grain in bulk in Russian or Jewish markets. It is simple to prepare, and you will find yourself serving it often in the place of rice or potatoes. I combine this with cooked mini bow ties and a couple of large onions...

Provided by Beth Renzetti

Categories Other Side Dishes

Time 30m

Number Of Ingredients 6

Buckwheat Kasha image

Steps:

1. Place the Stock, salt, pepper, and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
2. In a small bowl stir the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
3. Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
4. Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
5. Stir and fluff with fork and serve.

Ingredients

2 c chicken stock (or beef or vegetable)
1 tsp salt
1 tsp freshly ground black pepper
2 Tbsp butter
1 c kasha buckwheat groats, medium grain
1 egg, beaten

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty).

Provided by Whats Cooking

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Kasha Varnishkes - Jewish Buckwheat Groats With Noodles image

Steps:

Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

Nutrition Facts : Calories 126.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 38.7, Sodium 522.5, Carbohydrate 16.6, Fiber 1.6, Sugar 3.3, Protein 5.3

Ingredients

1 cup buckwheat groats
1 egg
1 cup uncooked bow tie pasta (or other short, flat noodle) or 1 cup uncooked gluten-free egg noodles (or other short, flat noodle)
2 cups chicken stock, brought to a boil
1 teaspoon salt
1 quart water
1/2 teaspoon ground black pepper
3 tablespoons corn oil or 3 tablespoons chicken fat
1 1/2 large onions, chopped coarsely

KASHA

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

Categories breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Kasha image

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, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg