Product Review
Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is!
It is made from roasted groats that are cooked with broth to a texture similar to rice. The dish was brought to America by Russian and Polish immigrants who called it "Kasha" or "Grechka".
It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation to wheat - none whatsoever! It's also just as simple to make as white rice.
Ingredients for Basic Buckwheat:
- 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 Buckwheat Kasha
Stove-top Method:
Rinse and drain buckwheat well.
In a medium sauce pan, combine buckwheat with 1¾ cups water, 1 Tbsp butter and ½ tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
Rice Cooker Method:Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.
