Buckwheat grain or groats are used in making different types of dishes, after being roasted. These roasted groats are popularly known based on the Russian name, kasha. When the whole wheat grains are roasted, a stronger favor is added to these in comparison to the unroasted groats. Buckwheat can be cooked using various methods used for cooking whole grains. People cook these grains by boiling, streaming as well as through absorption. Further, based on the type of buckwheat groats you have purchased, you have option to combine these methods to get the desired flavor and taste. You may have to soak these grains before cooking or even cook directly by adding some other liquids to the hot grains.
Instructions
1. You can prepare kasha through the boiling, steaming or absorption method by using roasted buckwheat groats. The hulled buckwheat can be purchase directly from the market after being roasted. But if you have got unroasted grains you will have to roast or toast the grains by placing these in the stovetop. Place a large skillet on the stove and add the buckwheat groats in small batches. Avoid adding any oil or fat and cook over medium high heat. While cooking, stir the groats continuously for 4 to 5 minute. You can roast these groats based on your desired flavor and taste. When the buckwheat grains are roasted properly, you can use these for preparing delicious and nutritious dishes.
2. Place a large skillet over medium heat and add enough oil to coat the pan completely. Add one cup of the roasted buckwheat groats. Beat one egg to the pan and stir it immediately into the roasted groats. Keep moving the grains and egg quickly to avoid the egg from congealing. Break up all the forms
3. Move quickly to prevent the egg from congealing into a large mass. The egg helps to keep the buckwheat groats from sticking together. Break up any clumps of egg and grain that may occur.
4. Keep stirring the mixture continuously till it becomes completely fry with the grains separated completely.
5. Now add two cups of the liquid to the fried mixture. You can add stock, broth or water based on your desired taste. Reduce the heat to low after adding the liquid and cover the pan. Allow the dish to cook for about 15 minutes or till the liquid is absorbed completely by the roasted buckwheat groats.
6. Remove the pan from heat and allow it to stand for about five minutes without removing the cover. Now use a fork to fluff the buckwheat grains and season with salt and pepper to your taste. You can add additional spices and seasoning to get the desired flavor.
7. Now the dish is ready to be served with rice like quality.
8. Some people use egg to prepare kasha, as it keeps the dish from becoming too much mushy. But others prefer to make the dish without using egg. So you can cook the buckwheat greats with our without egg based on your taste. Also, you can season the dish by using garlic, onion, and pepper as per your taste.
