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.
Cook to taste: Rinse it 2-3 times in a bowl. Place the buckwheat in a pot, add 2 cups of water, set to medium high heat, and add a lid. After 15-20 minutes all the water should be absorbed and the buckwheat will be cooked. Alternatively for a crunchier version: Bring 1.5 cups of water to a boil, then add the buckwheat, put on the lid, and turn the heat down. After 10-12 minutes remove from heat and let sit for another 5-10 minutes. This will make the buckwheat firmer with a more crunchy texture.
Want more information on Kasha? Here's our article on How Do I Cook Buckwheat Roasted Kasha.
If you want some inspiration to try other grains in your recipes, check out our Real Foods Guide to Grains here for information on our bestsellers.