Kasha, Toasted Buckwheat Groats

Description

This gluten-free grain substitute is amazing– nutritionally speaking. I'm talking about kasha (not Kashi), or whole toasted buckwheat groats. Buckwheat is actually a fruit seed that is related to rhubarb and sorrel though it has been used as a grain for hundreds of years.

Buckwheat Groats are buckwheat seeds that have been hulled. Subtly flavored when raw, buckwheat develops an earthly, nutty taste when roasted, long used as a tasty cereal-type grain called kasha.

This gluten-free grain can be substituted for wheat, oats, rye or barley. You may also grind it into a flour to use in buckwheat pancakes or combine with wheat flour to use in baked goods.

First, rinse the groats under running cold water really well and drain well. Combine 1 cup toasted buckwheat, 1-1/2 cups water and 1/2 tsp. salt in a medium saucepan. Bring it to a boil over medium high heat. Then cover and reduce heat to medium low and simmer until tender, about 15 minutes. Fluff and finish with a little butter.