Grain Brain White Hulled Buckwheat is made of buckwheat grains that the outer shell has been removed.
To get Kasha ,Simply Roast the seeds and you will get a beautiful colour as well as a more pronounced taste.
Buckwheat, also called black wheat, is the same size as wheat but is triangular-shaped. Native from North Europe and Asia, buckwheat is cultivated since the Xth century and its cultivation is now well implanted in Canada and Québec.
It is one of the best sources of protein in the plant kingdom.
Buckwheat is very highly nutritional, making it popular in many nations across the globe.
Its high fiber content keeps the digestive system healthy and helps slow down the rate of glucose absorption, which makes it a healthy option for those with diabetes.
It is also high in manganese, magnesium, copper, and zinc, which are all great for the immune system.
Buckwheat contains all eight essential amino acids.
Buckwheat or Kasha is very simple to prepare and can be ready to eat in just minutes.
It can be consumed for breakfast as a hot cereal, as traditionally done in Eastern Europe. To add that appetizing Look Garnish with sugar, nuts, and pieces of fruit!
Serve as a side dish, instead of the traditional rice or mashed potatoes or just Add it to a soup or use it in a salad.
Ingredients for Basic Kasha
1 cup toasted buckwheat groats
1 3/4 cups filtered water
1-2 Tbsp butter, to taste (I used unsalted butter)
1/2 tsp salt, or to taste (I used sea salt)
How to Cook Kasha (Stove-top Method):
1. Rinse and drain buckwheat well.
2. In a medium sauce pan, combine buckwheat groats with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 15-20 minutes. Just like with rice, you should hear hissing while it’s cooking and it will get quiet when it’s done. Stir in additional 1 Tbsp butter if desired.
Note, Overcooked buckwheat will be mushy.
To toast the buckwheat Cook 1 cup of buckwheat grains in a little oil until lightly brown.