Choose 10 or 60 lbs
Despite its name, buckwheat (Fagopyrum esculentum) is not a grain and does not contain gluten. It is instead the seed of a relative of rhubarb that has been used like a grain in parts of Europe, Russia & Asia for centuries. It is high in amino acids and rich in iron, zinc, magnesium & selenium.
Raw Buckwheat Groats
Raw buckwheat groats have a walnut/cocoa-esque flavor and can be roasted, braised, simmered, or sautéed.
Kasha are roasted buckwheat groats that can be eaten right out of the bag. They can also be simmered on the stovetop like raw buckwheat groats. Delightfully crunchy, but not too hard, they have an earthy, nutty, toasty flavor.
Kasha can be used as a snack, addition to trail mixes, topping for yogurt or ice cream, or cooked on the stove top for use in pilafs or as a hot cereal.
Both forms are certified kosher.
Store dried buckwheat groats in an air-tight container in a cool, dry place.
RECIPES & TIPS
Raw Buckwheat Raw buckwheat groats can be roasted, sautéed, baked, braised, simmered, etc. Briefly toasting them in a dry pan on the stove (stirring frequently) before cooking will further develop their flavor.
Cooking Buckwheat Groats on the Stove:
Rinse a cup of groats in cold water. Add them to two cups of water on the stove & bring the mixture to a boil. Reduce the heat to low, cover the pot, and let them simmer until tender.
Cooked on the stove, one cup of buckwheat groats will yield two cups of cooked buckwheat.
Kasha can be used right out of the bag as a topping or mix in for yogurt, frozen yogurt, ice cream, salads, grain salads etc. It can also be simmered on the stove in water or stock for use as a cooked grain in side dishes, salads, stuffing, etc.
Cooking Kasha on the Stove:
Optional: In some cultures it is traditional to first stir a beaten egg into kasha and cook it briefly on the stove, stirring frequently, until all the grains have separated (you want all the grains to be coated) to prevent clumping.
Combine 1 cup kasha and two cups liquid (water or stock) in a saucepan on the stove. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for 15 minutes, then remove the pan from the heat and let it sit, covered, for five minutes.
Fluff the kasha with a fork & serve.