I've had a bag of buckwheat groats (aka
kasha) sitting in the cupboard and decided to finally try my hand at cooking them this week. I followed the basic instructions on the
Bob's Red Mill site. They are cooked in water with a proportion of 2 to 1, water to buckwheat, then let to sit. The method is much like cooking rice. The groats themselves are little, triangular and seed-like. Traditionally, as I understand, they are made into a hot cereal and may be eaten either sweet or savory.
When cooked, they soften, expand and break open. The flavor is nutty, grainy and mild, an easy accompaniment to many other flavors. The groats are larger than quinoa and cous cous, giving one more to chew; plus the groats are less likely to fall off the fork.
Tonight, I used the buckwheat groats as a substitute for pasta. While the buckwheat was cooking, I sauteed zucchini with a clove of garlic until they were soft and a little brown. I then added some prepared marinara sauce, leftover ground beef and fresh basil.
I topped the groats with the vegetables, sauce and some shavings of parmesan cheese.
It was really very tasty and I didn't miss the pasta at all. I've also frozen some of the cooked groats and hope to give you a second recipe and a the results of the freezing.
I've had a bag of buckwheat groats (aka kasha) sitting in the cupboard and decided to finally try my hand at cooking them this week. I followed the basic instructions on the Bob's Red Mill site. They are cooked in water with a proportion of 2 to 1, water to buckwheat, then let to sit. The method is much like cooking rice. The groats themselves are little, triangular and seed-like. Traditionally, as I understand, they are made into a hot cereal and may be eaten either sweet or savory.
When cooked, they soften, expand and break open. The flavor is nutty, grainy and mild, an easy accompaniment to many other flavors. The groats are larger than quinoa and cous cous, giving one more to chew; plus the groats are less likely to fall off the fork.
Tonight, I used the buckwheat groats as a substitute for pasta. While the buckwheat was cooking, I sauteed zucchini with a clove of garlic until they were soft and a little brown. I then added some prepared marinara sauce, leftover ground beef and fresh basil.
I topped the groats with the vegetables, sauce and some shavings of parmesan cheese.
It was really very tasty and I didn't miss the pasta at all. I've also frozen some of the cooked groats and hope to give you a second recipe and a the results of the freezing.
I've seen groats in the store before, but wondered how to prepare them. Thanks for the delicious suggestion!
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