Buckwheat Roasted Kasha is made from hulled buckwheat. Also known as Buckwheat Groats, Kasha is an Eastern European/ Russian version of porridge. Ideal for a long-lasting breakfast with a slow release of energy.
To cook, rinse 2-3 times in a bowl. Place the buckwheat in a pot, add 2 cups (8 fluid ounces is roughly equal to a cup) of water. Set to a medium high heat and add a lid. After 15-20 minutes all the water will be absorbed and the buckwheat will be cooked.
Alternatively for a crunchier version, bring 2 cups of water to the boil, add the buckwheat, put on the lid and turn the heat down. After 15 minutes remove from the heat and let it sit for another 10 minutes. This will make the buckwheat firm, with a crunchy texture.
For a simple yet hearty breakfast try Kasha porridge
Try this delicious gluten free Buckwheat and Millet Bread
Or this Buckwheat and Lentil Pilaf
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