Subj : Kasha (Buckwheat)
To   : All
From : Ben Collver
Date : Tue Apr 18 2023 09:55:10

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      Title: How To Cook Kasha (Buckwheat)
 Categories: Cereals
      Yield: 2 Servings

      1 c  Buckwheat groats
      3 c  Water
           Salt to taste
    1/2 tb Oil; for sauteeing

  Bring the water to a boil and add salt. Heat oil and sauté buckwheat
  until crisp. Add boiling water to the buckwheat, cover, and remove
  from heat, leaving the grain to swell. Roasted buckwheat needs no
  further cooking, but if unroasted it may need to simmer a little.

  Buckwheat is a nutritious and fortifying "grain," grown and eaten
  mainly in Russia, where it is called kasha. Buckwheat is rich in
  B-group and E vitamins. It also contains a substance called rutin,
  which strengthens the walls of arteries, and helps reduce high blood
  pressure. It may be purchased roasted or unroasted. Buckwheat
  spaghetti is tasty, and can be bought in health food shops [also in
  Asian markets].

  Buckwheat flour can be used to make delicious pancakes using 1 cup
  ordinary whole wheat flour to each cup of buckwheat flour. A little
  buckwheat flour added to a vegetable crumble mix also gives a
  delicious flavor.

  Buckwheat can be eaten with vegetables and sauce. It makes a
  satisfying breakfast eaten alone or with yogurt and fruit, and it is
  good with a little honey or tahini. You can also make delicious
  fritters with it.

  Recipe by Vegetarian Food for All by Anabel Perkins

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