Buckwheat Groats Food

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

Steps:

• Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
• In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
• In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

HOW TO COOK BUCKWHEAT GROATS

Steps:

• Rinse buckwheat groats in a strainer under water until clear and drain.
• Put water, salt and oil in a pot and bring it to a boil.
• Add in buckwheat, let it simmer.
• Cook it covered over low heat until tender but not mushy, for about 10-12 minutes. Check it after 10 min. and if it is soft enough, remove from heat. Keep cooking if it is not soft enough.
• If there is still water after it is cooked, drain it.
• Let it rest covered for about 15 minutes before serving.
• Then fluff it gently with a fork, but do this carefully to avoid mashing it.
• Serve it immediately as a side dish. (You can add butter right after removing it from heat if you like).
• Alternatively, you can let it cool down completely and use it in salads.
• Keep it in an airtight container in the refrigerator for up to 4 days and for 3 months in the freezer.

HOW TO COOK BUCKWHEAT KASHA

Steps:

• Rinse and drain buckwheat well.
• In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
• Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.

BUCKWHEAT GROATS

Steps:

• Cover the buckwheat with hot water, drain and dry it again, then mill it very coarsely.
• Cook with the listed water over a low heat for about 15 minutes.
• Spicy variation: add vegetable stock granules and season with fresh herbs and a little garlic.
• Can also add some grated cheese.
• Sweet groats: add a little honey and vanilla extract.
• Fold in ordinary cream or whipped cream to taste.

BUCKWHEAT GROATS

Steps:

• In a large straight-sided skillet with a lid, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Meanwhile, lightly beat egg in a medium bowl. Add groats, and stir until well coated. Add groats to skillet, and increase the heat to high. Cook until the egg has dried on the groats and the kernels are separated, about 2 minutes. Add stock, and season with salt and pepper. Reduce the heat to low, and simmer, covered, until tender and all of the liquid has absorbed, 7 to 10 minutes.