Wednesday, August 4, 2010

Buckwheat Groats - the Famous and Infamous

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, 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 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.
  1. Heat a skillet over medium heat. Then, add 2 tbsp. of olive oil and 1 cup of buckwheat groats.
  2. 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.
  3. 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.
  4. Cover the pan and cook for 12 to 15 minutes. Stir every five minutes.
  5. 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.

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