Toasted Buckwheat Groats
Toasted Buckwheat Groats make a crunchy, nutty topping for soups, salads, and so much more!
Ingredients
- Janie's Mill Hulled Buckwheat Groats
Instructions
To toast the buckwheat groats: In a pan over medium-low heat, toast your groats until lightly browned and nutty smelling, about 4-6 minutes.Keep an eye on your groats and swirl the pan often to prevent burning!
Tip: Check out the picture above for an example of toasted buckwheat (left) and untoasted buckwheat (right). You'll notice that toasted buckwheat loses most of its green tinge.
And here's Martha Rose Shulman's recipe for a great bowl of cooked Kasha, from The New York Times:
Ingredients
- 2 cups water
- Salt to taste (about ¾ teaspoon)
- 1 tablespoon unsalted butter
- 1cup toasted buckwheat groats (kasha) (she prefers medium-cut or cracked buckwheat groats, but whole will work too)
- 1 egg
Instructions
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Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
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Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
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Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
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Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.
*NOTE: Although buckwheat is naturally gluten-free, Janie's Mill is NOT a certified gluten-free facility so there may be traces of gluten in our non-wheat products.
Posted on February 14 2024