I am starting this posting with a question: why does buckwheat get such a bad rap? When I mentioned buckwheat groats to my American friend, she said that most people are put off when you mention buckwheat as meal...My neighbour started telling me of a show in the 60s and why the grain got a funny reputation, but she did not finish the story for some reason....
I do not think there are many grains out there that get close in nutritional value to buckwheat. Gluten free, containing a high quality protein (only quinoa and soy do as far as I know), very tasty, ...you can find more here:
Buckwheat is very highly appreciated in Moldova, present in every kitchen and cooked in many ways. Buckwheat flour is virtually unknown and I do not think even the Russians make their blinis with it....one of those things, like the German Cake- nothing German about it!:)
Rather pricey, you can find it in health or specialty stores. It cooks very easily- buy the plain, un-toasted kind- or you will end up with a mushy kasha.
- Heat a skillet over medium heat. Then, add 2 tbsp. of olive oil and 1 cup of buckwheat groats.
- Toast the buckwheat groats over medium heat, stirring to prevent burning, for three to five minutes or until the pale, raw buckwheat groats turn into a rusty color. Remove from the heat and continue to cook following the same method as for kasha.
- Bring 2 cups of water per 1 cup of buckwheat groats to a boil. Add the groatsto the boiling water and turn the temperature down so the groats cook at a simmer over low heat.
- Cover the pan and cook for 12 to 15 minutes. Stir every five minutes.
- Add salt to taste. Serve when the groats absorb all of the water and have a slightly chewy, yet tender taste. Serve as a side dish or use the cooked buckwheat groats in your favorite recipe.