OFF THE SHELF
Going against the grain with three scoops of kasha
By The Associated Press and Advertiser Food Editor Wanda A. Adams
Kasha, roasted buckwheat groats (kernels), is worth remembering when you are looking for nutritional variety in recipes.
National Buckwheat Institute via Associated Press
It has an earthy, nutty flavor and crunchy texture and can be eaten as is from the bag or used wherever rice or other grains would appear — steamed as a side dish, in pilafs, stuffings or casseroles and in cold salads with pasta or vegetables. In Europe, kasha is often eaten hot as a morning cereal, with milk or butter and sugar. The traditional Jewish dish of varnishkes and kasha is a salad of bowtie egg noodles sauteed with onions and bell pepper, tossed with kasha — one part noodles to two parts kasha.
Kasha can be used in salads, such as this Greek-style one, and many other dishes in place of rice or pasta. The buckwheat kernel is not actually a grain.
Buckwheat (Fagopyrum esculentum) is not technically a grain but an annual related to rhubarb, and is a good-quality plant protein. Kasha is available at most supermarkets among the boxed grains, at health food stores, and among kosher products at some stores.
Cook kasha as you would rice — 2 parts water to 1 part grain. You can prepare it on the stove: Boil 2 cups water, lightly salted. Stir in 1 cup kasha. Cover and turn heat to low. Cook 15 minutes and drain, if needed.
Or place kasha in a 2-quart dish and toast in the microwave on high for 2 minutes. Stir in 2 cups boiling water and 1/2 teaspoon salt. Cover loosely with plastic wrap or waxed paper; microwave on high until liquid is absorbed, about 9 minutes. Let stand 2 minutes. Fluff gently with fork.
Kasha benefits from toasting before cooking: Heat it in a dry, nonstick pan and stir until aroma is released; or blend 1 cup kasha with egg and then toast it 3 minutes in a dry, nonstick pan.
