Hearty Kasha Cereal Recipes

Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation to wheat - none whatsoever! It's also just as simple to make as white rice. My son loves buckwheat with gravy on it and I love it plain with butter (pickle on the side ofcourse).

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 23m

Number Of Ingredients 4

• Ingredients

I got this off the back of a box of Wolff's medium granulation kasha. I don't know if it would work with other granulations, as I haven't tried it! I'm not sure why it says to serve with milk -- I just treated it as if it were microwaved instant oatmeal, and added a couple of packets of Splenda at the end. Edited to add that the nutrition facts are obviously incorrect -- two tablespoons of dried kasha are 85 calories, so if you use water, that should be the calorie count.

Provided by brokenburner

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

• Ingredients

Categories     Herb     Nut     Onion     Side     Quick & Easy     Walnut     Fall     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 11

• Ingredients

Make and share this kasha varnishkes recipe from Food.com.

Provided by chia2160

Categories     Grains

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 54.2, Fat 4.4, SaturatedFat 0.7, Cholesterol 23.2, Sodium 196.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 2.2

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories     breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

• Ingredients

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams