Buckwheat?

kellyirisheyes

I was wondering if anybody had any opinions on buckwheat or how to cook it.
I've never worked with it before, but I've heard it's great: full of fiber and antioxidants.

If anyone has any thoughts, much appreciated

Mokey41

I've used it for a breakfast cereal. I cook the same as steel cut oats except I usually put a small amount of butter in the bottom of the pan first and add the buckwheat. Stir and cook like that for a few minutes to kind of toast the buckwheat then add water and finish cooking it.

It's a different taste and texture to get used to and I'm not super excited about it but it is something different!

hmolinia

I use a small amount of buckwheat in salads to give them a bit more body/interest. I've used buckwheat often in tabouleh to great success. I absolutely love using buckwheat and it is so quick and easy to cook! Just wash it in some cold water. Chuck it in a pot, cover with boiling water and cook on medium for about 5 or so minutes.

jw17695

http://www.nutritionmd.org/recipes/view.html?recipe_id=48

Kasha with Cabbage

Makes about 5 1/2-cup servings

Toasted buckwheat groats are known as "kasha" and have a distinctive hearty flavor that goes well with cooked cabbage. Look for kasha in natural food stores and some supermarkets.

2 teaspoons olive oil
1/2 cup dry kasha
2 cups finely chopped cabbage
1 cup Vegetable Broth or water
1/4 teaspoon salt


Heat oil in a large saucepan. Add kasha and cabbage and cook over medium-high heat, stirring constantly, for 1 minute.

Stir in vegetable broth or water and salt. Cover and simmer until kasha is tender and all the liquid is absorbed, about 10 minutes.


Per 1/2-cup serving

■Calories: 61
■Fat: 2.2 g
■Saturated Fat: 0.3 g
■Calories from Fat: 32.5%
■Cholesterol: 0 mg
■Protein: 1.6 g
■Carbohydrates: 9.8 g
■Sugar: 1.3 g
■Fiber: 1.7 g
■Sodium: 322 mg
■Calcium: 12 mg
■Iron: 0.3 mg
■Vitamin C: 5.6 mg
■Beta Carotene: 139 mcg
■Vitamin E: 0.4 mg

viktorijandz

Oh my, I love buckweat SO much! ^^ They're too great for me to cook them in some special way so I just boil them, add some butter, salt and eat with glass of dairy-free drink (or milk, if you're not vegan). Yummy! ^^

jw17695

Anyone else?

tkillion810

I make and eat it similar to oatmeal. I'm thinking you could also cook it and add it to homemade energy bars.

jw17695

I tried it with delicata squash, carrots, yellow onion and fresh ginger. It was good.

szarlotka717

My parents are from Poland, so I was raised on kasza (usually spelled kasha in the U.S.), which is roasted buckwheat. Kasha is available in mainstream grocery stores, often in the Ethnic/Jewish foods section. My mom typically makes it plain as a side dish alternative to potatoes or rice, and will often pour some gravy/juices from roasted meats over it (I'm vegetarian, so I skip that part ). Adding sauteed onions is a common variation.

I've also used buckwheat in green salads.

1223345

This sounds good. So is this "kasha" any different from the regular buckwheat groats I buy now? Or can I just use the ones I have and toast them myself?

LesaLu4

I love raw Kasha. I eat it as a snack when I need an energy boost or am hungry and need something to hold me over until I have time to make something healthy.

ZyheeMoongazer

Tried Soba noodle once, discovered that I am highly allergic to buckwheat, throat closed up and my whole body swelled up it was a fun night. It is used in a lot of Japanese cooking, which makes me now afraid to dine out at any Japanese restaurant. I would suggest looking up some Japanese recipes for some ideas.